• Preheat oven to 350°F and line 2 muffin pans with 16 cupcake liners.
• In a large bowl, whisk the cocoa powder, flour and granulated sugar.
  1/2 cup cocoa powder, 1 cup all-purpose flour, 1 cup granulated sugar
• Whisk in the baking soda, baking powder and salt.
  1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt
• Add in all wet ingredients and whisk together. Then using a rubber spatula, scrap down the sides and bottom of the bowl to make sure no dry flour remains and whisk again, vigorously for another minute or two until smooth.
  2 large eggs, 1/2 cup buttermilk**, 1/2 cup warm water, 2 Tbsp vegetable oil, 1 tsp vanilla extract
• Fill each liner 2/3's full and bake for about 15-18 minutes or until a toothpick inserted in the center comes out clean.

To make the buttercream:

• Using a handheld mixer or stand mixer with a paddle attachment, beat butter until light and fluffy.
  1 cup unsalted butter
• Add 2 tbsp of cream, extract, and 1 cup of icing sugar. Beat well and add remaining cups of icing sugar, one at a time. Beat well after each addition. Add another tbsp of cream if needed to get desired consistency.
  4 cups icing sugar, 2-3 Tbsp cream or milk, 1-2 tsp mint or peppermint extract
• Add the green food coloring, a few drops at a time until you get your desired color (I used 10 drops)
• Stir in chocolate chips, frost on top of completely cooled cupcakes.
  1/2 cup mini chocolate chips