Preheat the oven to 350. Line the muffin tin with cupcake liners or grease really well!
In a large mixing bowl, mix the flour, sugar, baking soda, salt, cocoa powder together. Set aside.
In a small mixing bowl, whisk the milk, oil, vinegar, vanilla extract and egg until smooth.
Add the wet ingredients to the dry ingredients and stir until smooth.
If you like, you can take a 1/2 cup of Andes Mints and fold it gently into the batter.
Fill the muffin tins to the halfway mark.
Bake for 15-17 minutes (depends on your oven) until a toothpick comes out clean when inserted into the middle.
Let the cupcakes cool completely before frosting.
While the cupcakes are baking, prep your frosting.
In a medium bowl, sift together the powdered sugar and cocoa.
In a large bowl or mixer, cream the butter until smooth. Slowly add in the sugar mixture. Once combined, add in the whipping cream followed by the vanilla. Combine until light and fluffy!
Optional- add in the Cool Whip to make it ultra fluffy, perfect for frosting these Andes Mint Cupcakes.
Once the cupcakes are cooled, top them with the chocolate frosting and sprinkle crushed Andes mints over the top.