Cupcakes:

Cup of Yum
1. Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with liners and set aside.
2. In a large bowl, sift together the 1 (3.5-ounce) box chocolate fudge instant pudding mix and 1 (15-ounce) Betty Crocker chocolate fudge cake mix.
3. In a separate bowl, combine the 3 large eggs, ½ cup vegetable oil, ¼ cup sour cream, ½ cup vanilla Greek yogurt, 1 cup buttermilk, and 2 ½ teaspoon vanilla extract.
4. Mix wet and dry until combined but do not over-stir or beat in too much air.
5. Fill up the liners ¾ full. Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean.
6. Remove and let cool completely.

Decorating

1. In a medium-sized bowl, combine the 1 (16-ounce) container cream cheese frosting with the green food dye. Mix until you reach the desired shade of green.
2. Generously frost each cupcake with the green frosting.
3. In another bowl, combine the 1 ½ cups shredded sweetened coconut with several drops of green food coloring. Stir and mix with your hands to thoroughly dye the coconut green.
4. Place 1 tablespoon of dyed green coconut on each cupcake. Press it into the frosting to ensure it will stay.
5. Slightly separating the coconut from the frosting, attach the 1 (10-ounce) bag spring colored peanut M&M's in the shape of a flower. If needed, use extra frosting to attach the M&M's and get them to stay in place.