Thin Mint Cupcakes

For the Thin Mint truffle filling:
Blend crushed Thin Mints and cream cheese until fully mixed. Shape into 1″ balls (you should have 24), place on a baking sheet, and refrigerate while making the batter.

For the cupcakes:
1) Preheat oven to 350 F. Line 24 cupcake wells with paper liners. Place a Thin Mint cookie in the bottom of each liner.
2) Combine flour, cocoa, baking powder, baking soda, and salt in a bowl. Set aside.
3) Beat sugar and melted butter together on medium speed until well combined.
4) Add eggs and beat to combine.
5) Beginning with the flour mixture, add flour and milk alternately to the creamed mixture, with three additions of flour and two additions of milk, beginning and ending with flour. Beat until just combined.
6) Fill cupcake liners 1/3 full with batter. Place a Thin Mint truffle in the center of each and top with more batter until 2/3 full. Bake in preheated oven for 19-26 minutes or until tops of cupcakes spring back when lightly touched.
7) Cool in pan on rack for ten minutes, then remove from pan and transfer to a wire rack to cool completely.
8) While cupcakes are still warm, melt Andes baking chips and heavy cream in a saucepan over low heat until smooth. Spread a thin layer of this melted mixture on top of each cupcake.

For the mint buttercream:
1) In a large mixing bowl, cream butter for 45-60 seconds.
2) Add powdered sugar and beat until the mixture comes together.
3) Scrape down the sides of the bowl and add heavy cream, peppermint oil, and food coloring (if desired). Beat until combined and then beat an additional 45 seconds. If necessary, add more powdered sugar for desired consistency.
4) Spread on top of the cupcakes and dive in!