Cupcakes:
1 cup coconut milk
1/3 cup canola oil
1 teaspoon vanilla extract
3/4 cup sugar
1 cup all-purpose flour
1/3 cup dark cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

6 Andes mints, halved on the diagonal

For Frosting:
1 cup butter or margarine, room temperature
2 tablespoons soymilk, divided
1 1/4 cups confectioners' sugar, divided
2 ounces dark chocolate, melted
creme de menthe flavoring
green food coloring