Chocolate Mint Cupcakes

• 1 box devil’s food cake mix (not the one with pudding)
• 1 cup buttermilk
• 1/2 c. vegetable oil
• 4 large eggs
• 3/4 c. chopped Andes Creme de Menthe mints) plus more if you want to put them on top for garnish

Pre-heat oven to 350 degrees, spray cupcake pan with nonstick spray or use paper liners.  Put all the ingredients into mixer and blend together, adding one egg at a time.  Pour batter into a large ziplock bag and snip off one of the corners to use to fill cups 2/3 full.  Bake for 15 to 20 mins or until toothpick comes out clean.

Frosting-

• 1 container (16 oz) Marshmallow Fluff
• 3 sticks of unsalted butter, softened and cut
• 1 tsp vanilla
• 1/2 c. powdered sugar

Spoon Marshmallow Fluff into mixer.  Beat with electric mixer on low.  Gradually add the butter pieces, beating well after each addition, until smooth (takes a while).  Add the vanilla and the powdered sugar.  Scrape the bowl and stir to incorporate well.  (You can add more powdered sugar if necessary)