Preheat your oven to 350 degrees F. Line a cupcake pan with paper or foil liners.
Add the flour, baking soda, baking powder, salt, and dark chocolate cocoa powder to a medium bowl and stir to combine. Set aside.
In a blender, combine the sugar and butter in low speed, add the eggs one at a time, and then the vanilla and mint extracts. Slowly add some of the dry mix, then some of the milk and keep alternating until everything is thoroughly combined.
Fill each cupcake cup half full. Baked for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool.
While the cupcakes cool, place the chocolate chips into a medium mixing bowl. Add the heavy cream to a saucepan and bring to a boil. Pour the cream over the chocolate chips and whisk until combine. The ganache will be thin. You can use it this way and dip the cupcakes into it, or let it cool and add it to a piping bag(the method I used). Sprinkle with chopped Andes candies if desired.
** Nutritional information is an estimate and may vary.