• Preheat Oven to 350 degree and line cupcake pan with cupcake liners
• In a large bowl, add together the flour, cocoa powder, baking powder, baking soda, and salt, mix to combine
• Add in the sugar and brown sugar stir until combined.
• Add the oil, buttermilk, egg, and vanilla extract. Stir until combined.
• Fill cupcake liner 3/4 of the way full.
• Bake for 21 minutes.
• Remove the cupcakes from the oven.
• Transfer the cupcakes to a wire rack to cool.

Frosting directions

• Using a standing mixer, beat together the butter, powdered sugar, mint extract and heavy whipping cream until combined, smooth and thick peak star to form.
• Beat in until combined the mint food coloring.
• Scoop frosting into the piping bag and set aside.

Chocolate Ganache

• Using a small pot, heat up the heavy whipping cream until steaming.
• While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl.
• Once the heavy whipping cream is heated, pour over the chocolate chips.
• Allow to sit for 1 minute before whisking until smooth.
• Scoop ½ C into a squeeze bottle.

Decorating cupcakes

• Dip the cupcakes into the chocolate.
• Sprinkle a bit of the Andes baking chips onto the cupcakes.
• Allow to set for 10 minutes.
• Pipe a small amount of frosting into the center of the cupcake.
• Sprinkle some more Andes onto the frosting.
• Drizzle chocolate ganache over the frosting with the squeeze bottle.
• Place a cut cookie in the middle.
• Enjoy!