Hi Neighgbors! Here is a recipe I just had to share! Yes, I am diabetic, but I can have one cupcake if I watch what I eat the rest of the day and only do it occasionally. These are definitely worth the extra! Here is what you need: Cupcakes: 2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup HERSHEY’S Cocoa 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water 30 Andes mints for garnish Chocolate Mint Filling: 1/2 cup chocolate chips 3 tablespoons heavy cream 1 teaspoon peppermint extract 1/3 cup powdered sugar Mint Buttercream: 1 cup (2 sticks, 16 tablespoons) butter, softened to room temperature 8 ounces cream cheese, softened to room temperature 32 ounces powdered sugar (about 7 cups) 1/2 cup heavy cream 1 teaspoons pure vanilla extract 2 teaspoons peppermint extract Green food coloring To begin: Preheat oven to 350 degrees. Line you