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1. For the cupcakes: Preheat the oven to 350 F. Mix together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside. In the bowl of a stand mixer, beat butter and sugar till creamy. Then add one egg. Beat till combined.
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2. Next mix in your dry ingredients from the medium bowl. Mix well. Then add the creme fraiche. Lastly add the Guinness. Blend till smooth. Pour batter evenly into a 12-count cupcake pan that you've lined with paper cupcake cups.
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3. Bake for 20 minutes or until a toothpick comes out clean after poking it in the center of the cupcakes. Remove from oven and let cool.
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5. While the cupcakes are cooling prepare the macerated strawberry filling by chopping up strawberries. Add strawberries, sugar and Guinness into a saucepan and reduce them by heating over medium heat with Guinness beer. The juices will thicken creating drunken macerated strawberries that will fill the cupcakes.
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4. Once the cupcakes have cooled completely, cut out the center with a butter knife, reserving the cake that you cut out. Don't go all the way to the bottom of the cupcake though. Fill center with a spoonful of the strawberries in Guinness mixture. You can then put the center that you cut out back on top of the strawberries. Push down with a spoon to create an even frosting surface.
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5. For the buttercream, begin by melting the white chocolate chips in a microwave safe bowl in the microwave. Begin with 30 seconds, stir chips and if not completely melted, microwave for another 10 seconds and stir and repeat if not completely melted.
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6. Cream butter in a bowl with a mixer till it's nice and smooth. Slowly add in the powdered sugar. Once that is completely mixed in, add your melted white chocolate. Blend well.
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7. Place buttercream frosting in a piping bag with a star tip and pipe onto cupcakes. Decorate with sliced strawberries.
