Chocolate Cupcakes

1. Preheat the oven to 350°F (180°C) and line a cupcake pan with paper liners.
2. In a medium bowl, whisk together and sift the dry ingredients: flour, unsweetened cocoa powder, baking soda, and salt.
3. In a large bowl, combine the granulated sugar, eggs, vanilla extract, vegetable oil, and buttermilk. Whisk by hand until the mixture is smooth and well combined.
4. Gradually add the dry ingredient mixture to the wet ingredients, mixing until the cupcake batter is smooth and lump-free.
5. Fill the cupcake liners 3/4 full to avoid overflow or domed tops.
6. Bake the chocolate cupcakes in the preheated oven for about 18 minutes without opening the oven door during baking. Check for doneness by inserting a toothpick in the center — it should come out clean.
7. Let the cupcakes cool slightly in the pan before transferring them to a wire rack to cool completely.

Green Buttercream Frosting

1. In the bowl of a stand mixer fitted with the whisk attachment, whip the softened butter for 5 to 10 minutes until light, creamy, and pale.
2. Gradually add the sifted powdered sugar in batches, mixing at medium speed until fully incorporated.
3. Add the vanilla extract and heavy cream, then beat on high speed for 3 to 5 minutes until the buttercream is fluffy and smooth.
4. Switch to the paddle attachment (flat beater), and add the green gel food coloring a little at a time, mixing after each addition until you achieve the desired shade.
5. Beat on low speed for an additional 2 minutes to smooth out the frosting.

Decoration

1. Transfer the green buttercream to a piping bag fitted with a 1B, 2D or 1M star tip. Pipe swirls on top of the cupcakes to create a Christmas tree shape.
2. Decorate with sugar pearls for a festive touch.
3. Serve immediately or store in the fridge. If refrigerated, let the cupcakes sit at room temperature for about 20 minutes before serving to soften the buttercream.