Instructions

• Preheat oven to 350°F. Line a muffin pan with paper liners.
• In a medium bowl whisk together 1 cup milk (or coconut milk), 3/4 cup sugar, 1/3 cup canola oil, and 1 teaspoon vanilla extract until the sugar is mostly dissolved and the mixture is slightly foamy.
• In a separate bowl sift together 1 cup all-purpose flour, 1/3 cup dark cocoa powder, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
• Add the dry ingredients to the wet ingredients in two additions, mixing after each addition until just combined and no large dry streaks remain (do not overmix).
• Spoon the batter into the prepared liners, filling each about 1/4 cup.
• Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven, transfer cupcakes to a cooling rack, and let cool completely before frosting.
• While cupcakes cool, melt the 2 ounces dark chocolate (microwave in short bursts or use a double boiler) and let it cool slightly so it is warm but not hot.
• Make the frosting base: in a mixing bowl, cream 1 cup butter (room temperature) until smooth and fluffy, about 2–3 minutes. Add 1/2 tablespoon of the 2 tablespoons soymilk and mix to combine. Divide the butter mixture evenly into two bowls (one half for mint frosting, one half for chocolate frosting).
• Mint frosting: to one half of the butter, add 4 drops creme de menthe flavoring, a few drops green food coloring to reach the desired color, and 1/2 cup of the 1 1/4 cups confectioners’ sugar (add in two 1/4-cup additions), beating until light and fluffy, about 3–5 minutes. Transfer this mint frosting to one side of a piping bag.
• Chocolate frosting: to the other half of the butter, add the cooled melted chocolate and beat until fully incorporated and fluffy, about 3–5 minutes. Add the remaining 3/4 cup confectioners’ sugar a little at a time, mixing after each addition. Add 3 drops creme de menthe flavoring and the remaining 1 1/2 tablespoons soymilk as needed (add gradually) and beat until smooth and fluffy.
• Spoon the chocolate frosting into the other side of the same piping bag so both frostings are present (or use a second piping bag if preferred).
• Pipe the two-color frosting onto the cooled cupcakes, top each cupcake with a halved Andes mint (cut on the diagonal), and serve.