Combine cake mix, buttermilk, oil, and eggs in the bowl of a stand mixer; mix for two minutes on medium speed. Use a rubber scraper to scrape the bowl for dry mix.

Place cupcake liners into muffin tins; use an ice cream scoop to fill each cup 2/3 full with chocolate cake batter. Bake 350° F for 13-15 minute, or until a toothpick inserted comes out clean. Carefully remove baked cupcakes from tins and place on a cooling rack to cool. Allow to cool completely before frosting.

Place frosting in a frosting bag fixed with a 1M star tip. Frost each cupcake in a swirl motion starting from the outer edge. Top each cupcake with a topper, desired amount of flower icing decorations, and a palm tree pick. Serve and enjoy!