Preheat oven to 325 F. Line cupcake pans with liners and place a Thin Mint cookie in the base of each cup.

Combine melted butter, buttermilk, , Creme de Menthe, mint extract, and egg whites, water, and Creme de Menthe in a large mixing or stand mixer bowl. Blend in cake mix until combined. Scrape down the bowl with a spatula, and beat for about 2 minutes, until well blended.

Transfer batter into cupcake liners, filling each cup about 2/3 full.

Bake for 15-18 minutes, until the centers feel set and a toothpick comes out clean. Cool completely before decorating - set in the fridge or freezer to accelerate the cooling process if desired. (This is a great time to prep your frosting and filling!)

Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with Creme de Menthe and mint extract. Add milk if needed to reach a pipeable consistency. Add food coloring and beat until well combined and smooth.

Place chocolate chips in a microwave-safe bowl. Add whipping cream and microwave on half power in 30-second intervals, stirring in between until fully melted and smooth. Mix in mint extract. Chill until thick enough to pipe into cupcake centers. (It will be the easiest to work with if you don't let it solidify completely though).

Once the cupcakes have cooled, cut about a 1/2 inch core from each center. (There are a few ways you can do this....you can buy a cupcake corer, you can try using the rounded end of a large piping tip, or....you can do what I do and cut the core out with a plastic knife. Up to you! I haven't the foggiest idea why cupcake crumbs don't stick to plastic knives like they do regular knives, but the plastic knife's been working well for me for years!)

Spoon or pipe ganache into cupcake centers.

Transfer mint frosting to a large piping bag fitted with an open star tip. Pipe frosting in large swirls onto each cupcake top. Press a Thin Mint cookie into the top of each frosting swirl. Sprinkle each cupcake with a bit of chopped Andes Mint. Done and done! Enjoy!