Preheat the oven to 350 degrees and prepare a 12 cup muffin pan with liners. In a large mixing bowl whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. 

Then add the oil, water, vanilla extract, and peppermint extract. Mix until completely combined. Add the eggs and mix just until combined. 

Fold in chopped andes mints to the batter with a spatula or spoon.

Use an ice cream scoop to fill each liner ? of the way. Bake for 18-20 minutes until fully cooked. Allow cupcakes to cool to room temperature before frosting.

In a large mixing bowl, add butter and vanilla extract and beat until smooth. Slowly add the powdered sugar to the mixture on a medium speed until combined. Add heavy whipping cream as needed to thin the frosting to desired consistency. Transfer ? of frosting to a piping bag. 

Add green food coloring as needed to remaining frosting until the desired color has been reached. 

Transfer green frosting to a piping bag with a small open star piping tip.

Pipe white frosting onto the cooled cupcake and then dip the cupcake into a bowl of granulated sugar or white sprinkles. 

Use the green frosting with the small open star piping tip to create 3 trees on top of the cupcake. To create the trees place 3 or more dollops on top of one another. 

Sift powdered sugar over the trees to create a snowy landscape.