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!