Preheat oven to 350 degrees.

Combine flour, cocoa, baking powder, baking soda, and salt in a large bowl.

In your stand mixer bowl, cream together the eggs, sugar, brown sugar, oil and vanilla, until the mixture is a light lemon color and fluffy.

In 1/3 increments, add the dry mixture and milk (or cream), alternating, and stir between each increment until all are well blended.

Scrape the sides down then mix again on high speed for about 10 seconds, then turn off mixer to avoid over-mixing.

Place cupcake liners in the tin, and fill about 2/3 full with batter.

Bake for 18 - 20 minutes, or until a toothpick inserted in the center comes out clean.

Remove the cupcakes from the oven, and move to a wire rack to cool completely before frosting.

Make the frosting by combining butter, cream cheese, and vanilla, and whipping with a whisk until it's light and fluffy. Even with an electric mixer or stand mixer, this may take a few minutes. Remember to scrape the sides of the mixing bowl and mix again until the mixture is smooth.

When the mixture is very fluffy, Add the powdered sugar in 1/2 cup increments, adding a few drops of cream if needed. I usually end up adding about 1 tablespoon of cream for the entire 5 cups of powdered sugar. Go ahead and

When cupcakes are completely cooled, use the cupcake corer to make a well in each cupcake.

Unwrap a whole package of Andes mints and chop with a sharp knife, into small pieces.

Place a teaspoonful of the chopped Andes Mints in the well of each cupcake.

Then pipe frosting on top of the Andes Mints in each cupcake to fill the center to the top of the cupcake (see photo).

Pipe frosting on top of each cupcake, swirling to a peak.

Sprinkle more chopped Andes Mints on top of each frosted cupcake.

Place a whole Andes mint, or two or three in the top center of the frosting.

Open your chocolate bar, but keep the wrapper between the chocolate and your hand while you work so that you don't melt the chocolate with your hand.

Using a vegetable peeler, run the peeler over the chocolate bar, in short passes, making chocolate curls, using the whole chocolate bar. Drop chocolate curls onto the frosted cupcakes.

Microwave the Almond Bark in 10 second intervals, stirring between, until it's completely melted.

Add 2 drops of food coloring to the melted Almond Bark. Stir until the color is consistent.

Drizzle melted Almond Bark over frosted cupcakes.

Enjoy!