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,crushed oreo cookies, 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!
Notes
You can substitute with a chocolate cake mix prepared as directions say.