From the instant I first spied these on Pinterest, I immediately wanted to reach into the computer screen and take a big bite. That, however, would most definitely not work, so I did the next best thing, I made them myself! I adapted it a bit from the original recipe, but it is essentially the same. The frosting recipe is HUGE, so make sure to load up your cupcakes with plenty of frosting.
Mint Chocolate Chip Cupcakes:
1/2 cup chopped Andes Mints
Frost cooled cupcakes. There may be leftover frosting depending how much you use on each cupcake.
Note: Cupcakes can be stored in the refrigerator for up to five days. It is not recommended to use half and half or milk instead of the heavy whipping cream, as it can result in a thinner frosting. I got this recipe from "http://sallysbakingaddiction.com/2013/03/03/chocolate-cupcakes-with-mint-chocolate-chip-frosting/"