Preheat oven to 350 degrees F. Line cupcake pans with 24 paper liners.
In a small bowl whisk together flour, cocoa powder, baking soda, and salt until well combined; set aside.
In a large mixing bowl, beat together 1/2 cup butter and granulated sugar until creamy. Beat in eggs and vanilla. Alternate adding buttermilk and flour mixture into butter/sugar a little at a time while beating. Add a few drops of green food coloring at a time, mixing after each addition until desired shade is reached.
Spoon batter into lined cupcake pan. Bake for about 15-20 minutes or until toothpick inserted comes out clean. Cool completely.
To make frosting beat together cream cheese and 1/2 cup butter until well combined. Beat in vanilla, then beat in powdered sugar. Place frosting in a pastry bag (or large resealable bag with corner cut) with a large tip and pipe frosting onto cupcakes. Place cupcakes in refrigerator for at least 1 hour or until frosting is set.
Follow directions on candy melts package to melt in microwave or double boiler. Dip cupcakes into melted candy, let the extra candy drip off, then turn upright, spoon sprinkles on top, then place cupcakes back in the refrigerator. Work with just a few cupcakes at a time, while leaving the rest in the refrigerator, so that frosting remains cold and firm. Refrigerate about 5-10 minutes or until topping is firm or until ready to serve.
SNAPPY TIPS: If you want a cake batter that is more green, only use 1-2 tablespoons of cocoa powder for a lighter colored batter. For the frosting, make sure you use good quality butter and cream cheese so that the frosting is firm enough when you flip the cupcakes over to dip.SNAPPY SUBSTITUTIONS: Any colored candy melts including white, would work well with these cupcakes. If you can’t find St. Patrick’s Day sprinkles use any green or white sprinkles or omit.
Keywords: homemade green cupcakes, St. Patrick's Day Dessert