• Preheat oven to 350 degrees.
• In a medium bowl, combine flour, baking powder, and salt together.
• In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and sugar on medium-high speed until light and fluffy, about 3-5 minutes.
• Add eggs in one at a time, mixing well after each addition.
• Mix in vanilla and mint extracts.
• With mixer on low speed, beat in dry ingredients in 3 additions, alternating with the milk. Mix in each addition until just incorporated.
• Line cupcake tin with 12 papers and fill about ¾ of the way full.
• Bake at 350 degrees for 17-20 minutes, until edges are golden and tester comes out clean.
• Put buttercream icing in pastry bag and using a #1A pastry tip, pipe buttercream around cupcake.
• Melt candy melts or chocolate chips in the microwave on medium power, at 30 second intervals, stirring in between each. Let chocolate cool a bit, but not to the point of hardening.
• Drizzle chocolate on top of each cupcake, letting it drizzle down the sides.
• Top each cupcake with a maraschino cherry. Let chocolate harden.

Mint Chocolate Buttercream

• In the bowl of a stand mixer or in a large bowl with a hand mixer, beat butter until creamy.
• With mixer on low, slowly blend in the confectioner's sugar, cup by cup until well-combined.
• Mix in vanilla and 1 T milk. If buttercream is too thick, add additional T milk.
• Add food coloring until a pale green color is achieved.
• Fold in mini chocolate chips.