Preheat oven to 350℉ and line 2 pans with cupcake liners.

In a large bowl, add the eggs, oil, milk, sour cream and vanilla extract and mix until thoroughly combined.

Add in the cake mix and stir until smooth. Fold in chocolate chips.

Fill cupcake liners about 3/4 of the way full, then bake for 18-22 minutes until a toothpick inserted comes out clean.

Whip the butter on medium high for a good 4-5 minutes, stopping to scrape the bowl once or twice.

Reduce the speed to low, and slowly add the powdered sugar. You can add more or less powdered sugar depending on how thick you want your icing. Once the powdered sugar is all incorporated, add in vanilla extract and marshmallow creme.

Pipe frosting onto each cupcake.

Break the white chocolate into small pieces and place in a heat-resistant bowl.

In a small saucepan, heat the heavy cream until just boiling, then remove from heat and pour over white chocolate.

Mix thoroughly until white chocolate is completely melted.

Add green food coloring, 1-2 drops at a time, until the white chocolate reaches your desired color of green. Drizzle ganache over frosting.

Glue witch boots to the straw halves, and stick two legs into each cupcake with the boots facing out. (We used black card stock paper to make witch boots, and black and white straws cut in half for the legs).