Heat oven to 350°F. Line muffin cups (2-½ inches in diameter) with paper bake cups.

Combine 2 cups sugar, 1-¾ cups flour, ¾ cup cocoa powder, 1-½ tsps baking powder, 1-½ tsps baking soda and 1 tsp salt in large bowl.

Add 1 cup buttermilk, 2 eggs, 1 cup boiling water, ½ cup oil and 2 tsps vanilla; beat on medium speed of mixer 2 minutes (batter will be thin).

Fill prepared cups ½ full with batter.

Bake 15 minutes or until wooden pick inserted in center comes out clean.

Remove cupcakes from pan. Cool completely.

Color 1-½ cans frosting with green food coloring; set remaining white frosting aside.

Frost cupcakes with green frosting.

Cut 15-30 pieces SOUR STRIPS into 5-inch strips. Using one piece of sour candy, place both ends into green frosting to create a rainbow.

Place white frosting in piping bag or food storage bag and cut a small section from tip or corner. Pipe clouds over either end of sour candy.

Place ROLO® Candy where desired to be a pot of gold.

Repeat for all cupcakes.