chocolate mint andes candies cupcakes

(adapted from Taste of Home Cupcake magazine)
for the cupcakes:
1/2 c. mint chocolate chips
1/2 c. butter, cubed
1/2 c. sugar 
2 eggs
1/2 c. all-purpose flour
12 andes candies
 In large microwave-safe bowl, melt chips and butter, stir until smooth. C ool slightly, Stir in sugar and eggs.Gradually add flour into chocolate mixture and stir until smooth. Fill cupcake liner 1/2 full, push an andes candies into the middle and top with more cupcake mix to fill the liner 2/3 full. Bake at 350 degrees for 15-20 minutes.
for the frosting: 
1/2 c. crisco
1/2 c. butter, softened
2 tbsp. milk
4 c. confectioner's sugar
1 tsp. peppermint extract
few drops of green food coloring
dove chocolate mint candies (12 whole and a few crushed to sprinkle on top)
    Cream shortening and sugar in large bowl with electric mixer til light and fluffy. add peppermint extract and beat well. gradually add in confectioner's sugar, beating well on medium speed until light and fluffy. add an extra 1-2 tsp of milk if too dry. then add food coloring to desired color. decorate as desired, topping with crushed dove pieces and one whole piece (optional).
YIELD: 12 cupcakes/YUMMO! try not to eat all 12 of them yourself :)