Set a pan of water over medium heat and bring to a simmer. In a bowl of a stand mixer combine the egg whites, sugar, cream of tartar and salt. Set the bowl over the pan of simmering water, making sure the bottom doesn’t touch and whisk the mixture for 7 minutes or until 160 Deg F on a candy thermometer.
Place the bowl on the stand mixer and whisk for 2 minutes on high using the whisk attachment. Add in the strawberry puree one tablespoon at a time until you reach desired flavor. Whip again on high 2 minutes or until stiff peaks form.
Quickly add the frosting into a pastry bag fitted with a large round tip and pipe swirls onto the tops of the cupcakes, about 2 inches high. Place the cupcakes in the freezer to firm up the icing.
In a double boiler or microwave, melt the chocolate and coconut oil and mix until smooth. Place in a small deep bowl. Dip the frozen cupcakes one at a time, just enough that almost all of the frosting is dipped. Place on a tray and repeat with remaining cupcakes. Chill in refrigerator or freezer until ready to eat. Serve at room temperature.