Is there a person out there who can resist an Andes mint? I didn’t think so. When I first saw someone take this sliver of Heaven and turn it into a cupcake, I knew I had to try it. I used my favorite chocolate cake recipe for the base. On top is a swiss meringue butter cream with creme de menthe flavoring added. The flavoring adds no color so if you like the green to go with your mint, you’ll have to add it. Enjoy!