Mint Chocolate Chip Cupcakes

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1 (18.25 ounce) package devil’s food cake mix

1 (3.9 ounce) package instant chocolate pudding mix

1 cup sour cream

1 cup vegetable oil

4 eggs, lightly beaten

2 teaspoons pure vanilla extract

1/2 cup warm water

1 1/2 cups Andes Crème de Menthe baking chips

4 sticks (2 cups) unsalted butter, room temperature

1.5 pounds (28 ounces) confectioners

3-4 tablespoons heavy cream

green gel dye

1/4 teaspoon pure peppermint extract

2 ounces semi sweet chocolate, melted and cooled

2 tablespoons unsweetened cocoa powder

mini chocolate chips

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