Line conventional size cupcake pan with paper liners. Mix cake according to manufacturer’s instructions then use a #16 blue scoop to deposit 1.5oz batter into each cavity. Bake at 350°F until cupcakes spring back lightly when touched. Let cupcakes cool completely and freeze. Hollow out the center of each cupcake using a 1” round cutter and a small offset spatula or paring knife. Fill the center of each cupcake with .25 oz of chopped Andes mint pieces using a teaspoon. Mix peppermint extract at a ratio of .5 oz of extract to 2 pounds of buttercream. Mix the extract with white, emerald green and light green buttercremes. Place each color in a separate piping bag fitted with your preferred tips. Decorate the cupcakes as desired and embellish with an array of decorettes.