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For the Chocolate Cupcakes:

1 cup all-purpose flour

1 cup granulated sugar

1/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 large egg, room temperature

1/2 cup whole milk

1/4 cup vegetable oil

1 teaspoon vanilla extract

1/2 cup hot water or hot coffee

12 Oreo cookies (1 per cupcake liner)

For the Mint Oreo Buttercream:

1 cup unsalted butter, softened

3 1/2 cups powdered sugar, sifted

2–3 tablespoons heavy cream

1/2 teaspoon peppermint extract

3–4 drops green gel food coloring

6 Oreo cookies, finely crushed

12 Andes mint pieces, chopped for garnish

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1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. Place one whole Oreo cookie flat at the bottom of each liner.

3. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

4. In a separate bowl, whisk egg, milk, vegetable oil, and vanilla extract until combined.

5. Add wet ingredients to dry ingredients and mix just until combined.

6. Slowly pour in hot water or coffee and mix on low until smooth; batter will be thin.

7. Fill each liner about two-thirds full with batter over the Oreo base.

8. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.

9. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.

10. Beat softened butter until light and creamy, about 2–3 minutes.

11. Gradually add powdered sugar, mixing on low until incorporated, then beat until smooth.

12. Add peppermint extract and heavy cream, mixing until fluffy and spreadable.

13. Mix in green food coloring until desired shade is achieved.

14. Fold in crushed Oreo cookies gently.

15. Pipe frosting onto cooled cupcakes and garnish with chopped Andes mints before serving.

Do not overmix the cupcake batter to keep cupcakes soft and moist.

Use room temperature ingredients for best texture.

If frosting is too thick, add additional cream 1 teaspoon at a time.

Store cupcakes in an airtight container at room temperature for 2 days or refrigerated up to 5 days.

Bring refrigerated cupcakes to room temperature before serving for best flavor.