2 and 1/2 cups all-purpose flour
2 cups sugar
1 tablespoon cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 cup vegetable oil
1 cup buttermilk
1 tablespoon vinegar
1 teaspoon vanilla
1 oz. green food coloring
8 oz. cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1 teaspoon vanilla extract
1/2 to 1 bag powdered sugar
milk as needed
Preheat oven to 350 degrees. Line muffin pans with cupcake liners. Lightly whisk eggs in a medium bowl. Add in oil, buttermilk, vinegar, and vanilla and whisk until blended. Add food coloring and stir to combine. Place flour, sugar, cocoa, salt, and baking soda in the bowl of a stand mixer and stir together well. Pour your wet ingredients into your dry ingredients and mix on medium-high for about a minute or two until well combined and green! Scoop 1/4 cup batter into each cupcake liner. Bake for 17-18 minutes, or until a toothpick inserted in cupcake comes out with a few moist crumbs. Let cool 10-15 minutes, then remove from pans.
While cooling, prepare frosting: Cream together cream cheese, butter, and vanilla in a bowl until smooth. Gradually add powdered sugar until the desired consistency is achieved. Add milk as needed.
Top cupcakes with frosting. Now, here's where I blew it. I bought these adorable shamrock sprinkles and I waited too long to put them on my cupcakes and they wouldn't stick to the frosting. So if you have some cute toppings, put them on immediately.