Line a 12 count muffin tin or pan with cupcake liners.
In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt, until well blended.
In another bowl, whisk the eggs until they're a lemon color, the add the sugar, brown sugar, vegetable oil, vanilla and half n half, and whisk until well blended, and smooth.
Pour half of the wet ingredients into the dry ingredients, and stir just until mixed.
Add the remainder of the ingredients, and stir until mixed, but do not over stir the batter. The batter will thin, and not real thick.
Spoon the batter into the cupcake liners, and fill about 3/4 of the way.
Bake at 350 for 18 - 22 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven to a wire rack, and cool completely.
While cupcakes are cooling, wash 12 large strawberries, and lay them on paper towels to dry.
Melt 4 squares of White chocolate almond bark in the Microwave, at 10 second intervals, until the white chocolate is melted completely.
Stir in the orange food coloring gel until it resembles the color of a carrot. If it gets a little thick, just add a few (2 - 6) drops of milk, and microwave for about 5 seconds, and stir, and it should thin.
Dip the strawberries in the orange colored white chocolate, and spoon over any areas needed.
Set on Parchment paper, and place in the refrigerator to harden.
When cupcakes are cool, frost with chocolate frosting, and then spoon chocolate crumbs over cupcakes.
Place a strawberry in the top center of each cupcake, and press them gently into the frosting and chocolate crumbs.
Place cupcakes in a cupcake container, and refrigerate until time to serve.