For the Chocolate Cupcakes

Cup of Yum
1. Preheat oven to 350°F. Line a 12-count cupcake tin with paper liners. Set aside.
2. In a large bowl, whisk together the water, vegetable oil, and eggs until smooth. Pour the dry cake mix over top and mix until just incorporated.
3. Gently fold in the chopped Andes mints.
4. Fill the cupcake liners ⅔ full with cupcake batter. I use a ¼-cup cookie scoop to ensure they’re all the same size.
5. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
6. Transfer the cupcakes to a wire rack and allow them cool to room temperature before frosting.

For the Mint Buttercream

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peppermint extract on medium speed until light and fluffy, about 2 minutes.
2. With the mixer on low speed, slowly add the powdered sugar. Once all of the powdered sugar has been incorporated, add the green food coloring, if using.
3. Beat the frosting on medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.
4. Transfer the frosting to a piping bag fitted with your choice of tip.
5. Frost the cooled cupcakes and top each with an Andes mint.