1-Getting started: Getting started with these Andes Mint Cupcakes is as easy as turning on your oven, and I promise you’ll feel like a pro by the end. First, preheat your oven to 350°F (175°C) and line 20 muffin cups with paper liners to avoid any sticking later. In a bowl, beat the vegetable oil, butter, granulated sugar, and brown sugar until the mixture is fluffy and light this step really sets the base for a great texture.

2-Next, add the eggs one at a time, mixing well after each to keep everything smooth, then stir in the vanilla extract for that extra warmth. In another bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until they’re evenly combined. Now, add half of the dry ingredients to the wet mixture and mix just until combined, then pour in the milk followed by the rest of the dry ingredients, stirring until smooth.

3-Fill and bake each muffin cup about halfway with batter, which is roughly 2 tablespoons each, to give them space to rise nicely. Bake for 15-20 minutes, and check doneness by inserting a toothpick it should come out with a few crumbs for perfect moistness. Once baked, cool the cupcakes completely on a wire rack before moving on.

4-For the frosting, beat the butter, confectioners’ sugar, heavy cream, and mint extract until smooth and fluffy, then mix in the green food coloring. Finally, frost the cooled cupcakes and garnish with mint-flavored hard candies for a fun finish.