Preheat oven to 350ºF and line cupcake pan with St Patricks day themed cupcake liners (or whatever theme you choose).

Beat the oil and sugar together, then add in the egg, buttermilk, and vanilla. Set aside.

Mix the remaining dry ingredients together and then incorporate into the wet batter.

Portion out the batter into the lined muffin tin, filling each liner about 3/4 full.

Bake 18-22 minutes until an inserted toothpick comes out clean and the tops of the cupcakes spring back when tapped lightly.

Allow the cupcakes to cool in the pan for a minute then transfer the cupcakes to a wire rack to cool.

Using a blender or food processor, blend up 6 Mint OREO cookies until they are fine crumbs. This should equal out to 1/4 cup of ground cookies.

Using an electric mixer, beat together the butter, powdered icing sugar, crushed OREO cookies, half of the mint extract and heavy whipping cream until combined, when smooth and thick peaks start to form, about 2 minutes.

Taste and adjust the mint extract to your personal preferences.

Add more or less powdered icing sugar or cream to achieve your desired thickness.

Add in the green food coloring, going slowly and adjusting to personal preferences.

Scoop frosting into piping bag fitted with a large star tip and pipe onto cooled cupcakes.

I find it easiest to place the piping tip in the center of the cupcakes and do a gentle up and down motion with my hand while uniformly squeezing out the frosting. This will result in a generous topping without any need for special techniques.

Pour the Andes baking chips onto a plate (if using full-sized Andes mints, chop up into small pieces and then place on plate).

Carefully roll the edge of the cupcake into the chips.

Place the halved Mint OREO cookies in the center of the frosting. Press them in carefully but firmly so that they stay in place.