Preheat your oven to 350°F (175°C). Line your cupcake pan with cupcake liners, ensuring they are evenly placed.
In a large mixing bowl, combine the devil’s food cake mix and the instant chocolate pudding mix. Add the sour cream, vegetable oil, and lightly beaten eggs. Mix until well combined. Gradually add the warm water and 2 teaspoons of pure vanilla extract, continuing to mix until the batter is smooth.
Gently fold in the Andes Crème de Menthe baking chips into the batter, ensuring they are evenly distributed.
Scoop the batter into the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a cooling rack to cool completely.
In a large mixing bowl, beat the room temperature unsalted butter until creamy. Gradually add the sifted confectioners' sugar, mixing on low speed until incorporated. Add 2 teaspoons of pure vanilla extract, 3-4 tablespoons of heavy cream, and the 1/4 teaspoon of pure peppermint extract. Beat on high speed until fluffy and well combined. Add a few drops of green gel dye to achieve your desired minty green color.
Once the cupcakes are completely cooled, use a spatula or a piping bag to generously frost each cupcake with the mint buttercream. For an extra touch, drizzle the melted semi-sweet chocolate over the frosted cupcakes and sprinkle mini chocolate chips on top.
