Preheat the oven to 350°F and line your cupcake tray with liners.

In a large bowl, mix the flour, cocoa powder, baking powder, sugar, and salt.

In a separate bowl, whisk the oil, egg, and vanilla extract.

Pour half of the egg mixture and half of the milk into the dry ingredients, whisking gently for a few seconds.

Add the remaining wet ingredients and stir just until combined. Do not overmix.

Spoon the batter into each lined cup, filling them about 3/4 full.

Bake for 20 to 24 minutes or until a toothpick inserted into the center comes out clean.

Let the cupcakes rest in the cupcake pan for 5 minutes, then transfer them to a wire rack to cool completely.

Cream the butter with a hand mixer until it’s light and creamy.

Add the powdered sugar in batches, along with the creme fraiche, and beat for 5 to 6 minutes until fluffy.

Mix in the green gel food coloring until you achieve your desired shade of green for the Christmas trees.

Wash the strawberries and trim the stems for a flat base. Pat them dry.

Assemble your piping bag and fill it with the green buttercream.

Pipe a small amount of frosting onto each cupcake, then gently press an inverted strawberry over it.

Frost the entire strawberry from the bottom up, using light pressure and a small pull at the end to create pointed tips.

Decorate the frosting with sugar pearls and finish the festive holiday desserts with fondant stars on top.