Preheat your oven to 350 degrees and line a muffin tin liners. Set aside.

Sift together flour, baking soda, salt and cocoa powder.

Cream together sugar and oil in a second bowl.

Add milk and egg and stir to combine.

Mix in white vinegar.

Add in dry ingredients into wet ingredients in 1/3 increments, stirring between each increment.

Add gel food coloring and stir until batter is consistently colored throughout.

Fill muffing tins about 2/3 of the way.

Bake for 20 to 22 minutes. Allow cupcakes to cool completely on a wire rack before decorating.

To make the buttercream, cream together all ingredients until semi-stiff peaks form.

Scoop frosting into a decorating bag with a star tip and frost each cupcake.

To shape your green fondant into St. Patrick’s clovers, roll out 6 balls, about half of an inch around.

Press two balls together, pinching one end to form a point on one end, making a heart shape. Repeat with two more balls.

Press together three fondant hearts, points together.

Repeat until you have enough clovers for each of the cupcakes.

Place a clover on each cupcake.

Garnish each cupcake with pearl sprinkles and enjoy!