Preheat oven to 350 degrees F.

Line a muffin tin with paper cupcake liners. Set aside.

In a small bowl, sift together flour, baking soda, salt and cocoa powder.

In a separate bowl, cream together sugar and oil.

Add milk and egg and stir.

Add white vinegar and mix. Slowly add dry ingredients into wet ingredients.

Once batter is formed, add gel food coloring. Mix thoroughly until batter is completely tinted.

Fill lined muffin tin until each section is filled about 2/3 of the way.

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

To make the buttercream, beat all ingredients in a large bowl using an electric mixer. Star on low speed and gradually increase to high.

Once ingredients are well-combined, smooth and form semi-stiff peaks, the buttercream is ready.

Scoop into a piping bag with a star tip (Wilton tip #21 works great!) and frost each cupcake.

Shape the green fondant into St. Patrick’s clovers. To make one, roll out 6 spheres, about half of an inch thick.

Take two spheres and press them together, giving them a point on one end. This will create a heart shape. Repeat for the other 2 pairs of spheres.

Press the three fondant hearts together, with one in the center and the other two on the side, slightly angled.

Repeat 11 more times to have enough for the dozen cupcakes.

Arrange a clover on each cupcake. Garnish the cupcake with pearl sprinkles. Serve and enjoy!