• Get out and measure your ingredients.
  
• Preheat the oven to 350ºF.
• In a large bowl, cream the butter and sugar.
• Beat in the vegetable oil, eggs, and vanilla.
  
• Whisk until blended.
  
• In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder.
  
• Stir together with a whisk.
  
• Add to the bowl with the butter and mix.
  
• Slowly incorporate milk into the batter.
  
• Once well combined, fold in ½ cup of the Andes mints.
  
• Stir with a whisk until blended.
  
• Line a muffin tin. Spoon about 2 tablespoon of batter into the paper-lined muffin pans and place in the center rack of the oven. Bake for 18 minutes.
  
• While the cupcakes are baking, make the frosting.

Frosting

• Add butter to a large mixing bowl.
  
• Add cream cheese.
  
• Sugar.
  
• Bailey's Irish Cream.
  
• Using a handheld or stand mixer, beat on high speed for about 1 minute, or until frosting is fluffy.
  
• Remove cupcakes from the oven and let cool on a wire rack completely before moving onto the next step. *the buttercream will pipe more easily when it is room temp, so by the time the cupcakes have cooled the frosting will be ready as well*
• Use a piping bag or the corner of a resealable to frost the cupcakes.
  
• Top each cupcake with a sprinkle of chopped Andes mints.
  
• Serve and enjoy every bite!