1-Step 1: Get the oven and pan ready Start by preheating your oven to 350ºF. Line 20 muffin cups with paper liners so the cupcakes release easily after baking. This step makes the whole process smoother, especially if you are baking with kids or juggling a busy kitchen.

2-Step 2: Mix the dry ingredients In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Mixing these first helps spread the leavening evenly through the batter. If you measure flour by weight, even better, since that keeps the texture consistent from batch to batch.

3-Step 3: Cream the butter, oil, and sugars Using a mixer, beat the vegetable oil, softened butter, granulated sugar, and brown sugar on medium-high speed until the mixture looks fluffy, about 3 minutes. This is where the cupcakes start building their light texture. The butter gives flavor, while the oil helps keep the cupcakes moist after baking.

4-Step 4: Add the eggs and vanilla Add the eggs one at a time, mixing well after each addition. This helps the batter stay smooth and better emulsified. Beat in the vanilla extract after the eggs are fully blended.

5-Step 5: Bring the batter together Add half of the flour mixture to the wet ingredients and mix on low speed until just combined. Then pour in the milk and mix until almost combined. Add the remaining flour mixture and mix until the batter looks well blended. Do not overmix here, or the cupcakes can turn dense instead of soft.

6-Step 6: Fill the muffin cups Fill each muffin cup about half full, using about 2 tablespoons of batter per cup. A 2-tablespoon scoop works well and keeps the portions even. Do not fill the liners more than half full, because the batter rises a lot while baking.

7-Step 7: Bake until just done Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out with a few dry crumbs. Watch closely near the end of the baking time. Overbaking is one of the easiest ways to lose that moist cupcake texture.

8-Step 8: Cool the cupcakes Remove the cupcakes from the pan right away and place them on a wire rack to cool completely. This keeps the bottoms from getting soggy and helps the cupcakes cool evenly. Make sure they are fully cool before frosting, or the buttercream will melt.

9-Step 9: Make the mint frosting For the frosting, beat the softened butter, confectioners' sugar, heavy cream, and mint extract until smooth and creamy, about 5 minutes. If you are using green mint extract, start with the measured amount since the flavor can be strong. Peppermint extract is a milder choice if you want a cleaner mint taste.

10-Step 10: Add color if you want it Blend in 3 to 4 drops of green food coloring if you want that classic mint look. This is optional, so skip it if you prefer a more natural frosting color. The taste stays the same either way.

11-Step 11: Frost and garnish Use a piping bag or a simple utensil to frost the cooled cupcakes. Finish with unwrapped crème de menthe mint candies, or use mint chocolate chips if that is easier. This final touch gives the cupcakes that familiar Andes candy look and a little extra crunch.