Over-the-Top Andes Mint Cupcakes

Ingredients

• 2 cups sugar
• 1 3/4 cups all purpose flour
• 3/4 cup cocoa HERSHEY’S
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 30 mints Andes, for garnish, optional
• 1/2 cup chocolate chips
• 3 tablespoons heavy cream
• 1 teaspoon peppermint extract
• 1/3 cup powdered sugar
• 1 cup butter 2 sticks, 16 tablespoons, softened to room temperature
• 8 ounces cream cheese softened, to room temperature
• 32 ounces powdered sugar about 7 cups
• 1/2 cup heavy cream
• 1 teaspoon pure vanilla extract
• 2 teaspoons peppermint extract
• green food coloring

Nutrition

• Calories : 430 calories
• Carbohydrate : 67 grams
• Cholesterol : 50 milligrams
• Fat : 18 grams
• Fiber : 1 grams
• Protein : 3 grams
• SaturatedFat : 9 grams
• Sodium : 250 milligrams
• Sugar : 57 grams