I found this recipe at Family, Food, and Fun.
3/4 cup unsweetened cocoa powder
1 1/2 cups all purpose flour (sifted)
1 1/2 cups sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 TBsp coconut oil (melted)
1 tsp pure vanilla extract
1/8 tsp mint extract (I used Creme de Mint)
1 bag of Andes Baking Chips
1/2 cup unsalted butter (softened)
pinch of salt
3 cups powdered sugar (sifted)
2-3 TBsp cream or milk
1/2 of a 7oz container marshmallow fluff
1/4 tsp mint extract
2 tsp vanilla extract
green food coloring
mini semi-sweet chocolate chips
How to make them:
Preheat oven to 350 degrees.
Line standard muffins pans with cupcake liners, set aside.
Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl.
Add eggs, warm water, buttermilk, coconut oil, vanilla, and mint extract.
Mix until smooth, about 3 minutes.
Add in the Andes Baking chips and mix till combined.
Scrape down the sides and bottom of the bowl to assure batter is well mixed.
Divide batter evenly amount the muffin cups, filling each 2/3 full.
Bake for about 20 minutes, rotting pan once if needed.
Transfer to wire rack to cool completely.
In an electric mixer, beat butter and a pinch of salt until creamy.
Add powdered sugar gradually, alternating each cup with about a TBsp of cream/milk.
Add in marshmallow fluff, extracts, and food coloring and beat until all is combined and frosting is at desired consistency.
Frost cupcakes, garnish with a sprinkle of mini chocolate chips and Enjoy!