Preheat your oven to 350°F (175°C) and line a standard cupcake tin with paper liners.

In a large mixing bowl, sift together the all-purpose flour, granulated sugar, light brown sugar, unsweetened cocoa powder, Dutch process cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, whisk together the large eggs, buttermilk, vegetable oil, and vanilla extract until well blended.

Mix the hot water with the espresso powder until dissolved, then gradually add this mixture into the wet ingredients.

Pour the wet mixture into the bowl of dry ingredients and stir gently until just combined.

Spoon the batter into the prepared liners, filling each about two-thirds full.

Bake for 18-20 minutes, or until a toothpick inserted comes out clean.

Let the cupcakes cool in the tin for about 5-10 minutes, then transfer to a wire rack to cool completely.

Make the ganache by heating the heavy whipping cream until simmering, then pour over chopped Andes mints and stir until smooth.

Beat unsalted butter until creamy, then gradually add sifted powdered sugar, heavy whipping cream, peppermint extract, and crushed chocolate wafers.

Core the tops of the cupcakes gently to create a pocket, then spoon in the ganache until it overflows slightly.

Pipe the mint chocolate frosting on top of each filled cupcake, garnishing with a half-mint or crushed chocolate wafer.

For best results, refrigerate the cupcakes for at least 30 minutes before serving.