Preheat the oven to 350 degrees and prepare a cupcake pan by lining with cupcake baking cups. Set aside.

In a medium sized bowl, use a whisk to combine the cake flour, white granulated sugar, baking soda, salt and cocoa. Set aside.

In a large mixing bowl, use an electric mixer on low speed to combine the oil, buttermilk, eggs, vanilla and vinegar.

Slowly add the dry ingredient mixture, continuing to mix on medium low speed until fully incorporated.

Add green food coloring and blend until the batter is your desired shade of green.

Fill the muffin cups a little over half full (about ¼ cup each muffin tin).

Bake for 12-15 minutes or until a toothpick or knife inserted in a cupcake comes out clean. Cool completely.

To make filled cupcakes, use a piping bag tip (or spoon) to remove a small section of cake from the center. Fill the center with desired sprinkles and replace the removed cake, trimming bottom if necessary.

Beat the butter at medium high speed with an electric mixer or stand mixer. Beat butter alone for about 5 minutes or until it starts to increase in volume and loose color.

Add the cream cheese and continue to beat until smooth.

Add the powdered sugar in ½ cup increments until the entire 4 cups is incorporated.

Use a piping bag to pipe frosting on top of the cupcakes.

Top with sprinkles, if desired and serve.