In a large bowl, combine the sugar, flour, cake flour, cocoa powder, baking soda, baking powder, and salt. Blend well.

Slowly add the butter, eggs, milk, vanilla and mint and mix until slightly lumpy. Tip: If you using a KitchenAid Mixer, start on 1 to mix then increase speed for 3-4 minutes until well blended.

Separate the green mint baking chips from the dark chocolate ones.

Place the green mint baking chips into your cupcake batter by gently folding them into it.

Preheat your oven to 350 degrees.

Place cupcake liners into your cupcake pan.

Use your ice cream scooper to fill each cupcake liner with batter until the liners are half way full (it usually only takes 1 scoop).

Bake for 15-17 minutes or until a toothpick can be inserted and comes out clean.

Remove cupcakes from oven and begin to work on the frosting.

To make the frosting, start with the sugar and butter. Mix until you get small clumps.

Add the remaining ingredients and continue to stir. You want to achieve a fluffy consistency.

Spoon the frosting into a pastry bag and attach the large star tip.

Working from the outside-in, pipe the frosting onto the top of the cooled cupcakes.

As you reach the middle, give it a swirl and pull up on the frosting to get a nice peak.

Garnish with half of an Andies mint and serve!