>>Orange Dreamsicle Cupcakes

• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 2 large eggs
• 3/4 cup warm water
• 3/4 cup buttermilk
• 3 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract
• 48 Andes® Mints, divided use

• 3 sticks unsalted butter, softened
• 2 pounds confectioners’ sugar, sifted
• pinch of fine grain sea salt
• 2 teaspoons pure vanilla extract
• 1 teaspoons pure peppermint extract
• 5 ounces bittersweet chocolate, melted and cooled
• 4-6 tablespoons heavy cream

>>Lavender and Honey Cupcakes

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside.
2. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.
3. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes.
4. Using a large scoop (about 3 tablespoons), divide batter evenly among muffin cups, filling each 2/3 full. Gently press one Andes Mint slightly into the surface of each cupcake. Take care to spread the batter over each mint. Bake in preheated oven for 18-20 minutes or until tops spring back when touched.
5. Transfer to a wire rack; let cool completely.

1. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.
2. Add salt, extracts, and 3 tablespoons of heavy cream and blend on low speed until moistened. Beat in melted chocolate until combined and no white streaks remain. Add an additional 1 to 3 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
3. Pipe frosting onto cooled cupcakes and top with a whole or chopped Andes® mint.