Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and green food coloring.
In a separate bowl, whisk together the flour, salt, baking soda, baking powder, and cocoa powder.
Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Mix until just combined.
Fill cupcake liners about ¾ full with batter. Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
For the frosting, beat the cream cheese and butter until smooth. Gradually add powdered sugar and mix until creamy. Stir in vanilla extract.
Once the cupcakes are completely cool, frost them using a piping bag or a spatula.
Serve and enjoy!
