For the cupcakes- refer to chocolate cake recipe used in Peanut Butter Ball Cupcakes.

For the Andes Mint Ganache:

-2 4.67 ounce packages Andes Parfait Thins (56 mints)
-1 oz unsweetened baking chocolate
-1-2 ounces good quality dark, semi-sweet, or bittersweet chocolate
-1 cup cream
1 tbsp butter

For the White Chocolate Ganache:

-4 oz good quality white chocolate
-1/2 cup cream
-1 tbsp butter

For the White Chocolate Mint Swiss Meringue Buttercream:

-4 large egg whites
-2/3 cup granulated sugar
-3 sticks unsalted butter, room temperature
-White Chocolate Ganache
-2 tsp mint extract
-blue and green food coloring (I used one drop teal Americolor and two drops green)