Preheat your oven to 350 degrees. Line a cupcake tin with 24 cupcake liners.

In a medium bowl combine the flour, baking powder, salt, and cocoa powder. Mix well and set aside.

In a large bowl cream together the butter and sugar. Mix until well combined.

Add the eggs one at a time, beating after each addition. Stir in the vanilla and green food coloring. Mix until well combined.

Slowly stir in the buttermilk and mix until combined.

Add in the baking soda and vinegar and mix well.

Add half the dry ingredients and mix. Add the remaining dry ingredients and mix until incorporated.

Divide the batter into the 24 muffin cups, filling them 2/3 of the way full.

Bake for 17-20 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and cool on a wire rack.

To make the frosting beat the butter and cream cheese with a mixer on medium high speed until smooth.

Add the powdered sugar 1 cup at a time until it is well combined. Add in the milk and vanilla and beat until desired consistency is reached.

Pipe the frosting onto the cooled cupcakes and sprinkle with sprinkles.