Cup of Yum
1. Get out and measure your ingredients.
2. Preheat the oven to 350ºF.
3. In a large bowl, cream the butter and sugar.
4. Beat in the vegetable oil, eggs, and vanilla.
5. Whisk until blended.
6. In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder.
7. Stir together with a whisk.
8. Add to the bowl with the butter and mix.
9. Slowly incorporate milk into the batter.
10. Once well combined, fold in ½ cup of the Andes mints.
11. Stir with a whisk until blended.
12. Line a muffin tin. Spoon about 2 tablespoon of batter into the paper-lined muffin pans and place in the center rack of the oven. Bake for 18 minutes.
13. While the cupcakes are baking, make the frosting.

Frosting

1. Add butter to a large mixing bowl.
2. Add cream cheese.
3. Sugar.
4. Bailey's Irish Cream.
5. Using a handheld or stand mixer, beat on high speed for about 1 minute, or until frosting is fluffy.
6. Remove cupcakes from the oven and let cool on a wire rack completely before moving onto the next step. *the buttercream will pipe more easily when it is room temp, so by the time the cupcakes have cooled the frosting will be ready as well*
7. Use a piping bag or the corner of a resealable to frost the cupcakes.
8. Top each cupcake with a sprinkle of chopped Andes mints.
9. Serve and enjoy every bite!