2Puncture 1" diameter hole all the way down the cupcake (I use the handle of a metal whisk).
3Mix together filling - 8oz softened cream cheese, stick of softened butter, 8oz of Cool Whip, approximately 1 cup of powdered sugar, 1 or 2 teaspoons of mint extract, 3/4 bag of Andes mint baking chips, and a few drops of green food dye. Blend well.
4Pipe filling into each cupcake. Sprinkle with the rest of the Andes Mint pieces.