You will need:
1 recipe dark chocolate cake batter yielding 24 cupcakes, prepared and baked.
Mint Buttercream Frosting
1 cup butter (two sticks) - room temperature
4 cups powdered sugar
1/4 cup skim milk
1/2 tsp peppermint extract (or to taste)
1. With an electric mixer, cream the butter.
2. Add milk and peppermint extract.
3. Add powdered sugar and beat, one cup at a time, until smooth.