This starts with a dark chocolate mini cupcake with mint flavor. Then it’s topped off with a minty buttercream frosting, so it tastes like an Andies candy. Did I forget to mention the dark chocolate and white chocolate mint candy shavings? I hope you like it.

1 1/4 cup all-purpose flour
1 cup sugar
3/4 cup dark cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon espresso powder
2 large eggs
2 teaspoons mint extract
1 teaspoon chocolate vodka
3/4 cup milk
3/4 cup vegetable oil

Frosting:
1 cup butter
3 cups powdered sugar
1 teaspoon mint extract
1/4 teaspoon salt
2 tablespoons milk if needed

Grated white and dark chocolate to decorate.

Heat oven to 350.

In a bowl add flour, baking powder, salt, sugar cocoa powder, espresso powder, and baking powder.

In a second bowl add oil, milk, eggs, mint extract, and vodka and beat to incorporate.

Mix flour bowl into bowl 2 and combine.

Line mini muffin pan with cupcake liners.

Fill 2/3 full with batter.

Bake for 13-15 minutes, or until a toothpick comes out clean.

Let cool for 45 minutes.

In a bowl add room temperature butter and whip for 2 minutes.

Add salt and peppermint; whip for 30 seconds.

Add powdered sugar 1 cup at a time until used up.

Add milk until desired consistency.

Frost cupcakes.

Top with grated chocolate.