For the Cupcakes:

1. Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
4. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla and mint extracts.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
6. Add a drop or two of green food coloring, if desired, and stir until the batter is evenly colored.
7. Fill each cupcake liner about 2/3 full with the batter.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cupcakes to cool completely on a wire rack before frosting.

For the Frosting:

1. In a large bowl, beat the softened butter until creamy and smooth.
2. Gradually add the powdered sugar, 1 cup at a time, until well combined.
3. Add the heavy cream or milk, vanilla extract, and mint extract. Continue to beat until the frosting is light and fluffy, about 3-4 minutes.
4. If desired, add a few drops of green food coloring to achieve your desired shade of green.
5. Pipe the frosting onto the cooled cupcakes using a piping bag with a star tip.
6. Top each cupcake with a sprinkle of mini chocolate chips for extra flavor and texture (optional).