Preheat oven to 350 F and grease a muffin pan. Line with baking cups and set aside.

In a stand mixer bowl with whisk attachment mix together flour, brown sugar, cocoa powder, pudding mix, and baking powder. Add in egg, vanilla, oil, mayonnaise, and milk. Mix until just combined.

Boil the 1/4 cup of water or microwave in a microwave-safe mug until boiling hot, about 3-4 minutes. Pour hot water in cupcake batter slowly while mixing it in as you go. Fold in chopped Andes mints

Pour batter in evenly among the cupcake liners. Bake for 15-20 minutes, where the cupcakes shouldn't be jiggly (please see notes) When they come out of the oven, leave them in pan for about 5 minutes. Transfer them to a cooling rack until cool enough to frost.

Whisk together your flour and sugar in a medium saucepan over low-medium heat. Cook for about 2 minutes to cook the flour so that it cooks off the bacteria. Make sure it doesn't burn though!

Slowly add in your milk, bring your heat to medium and whisk continuously to combine until mixture is thickened, pudding-like. Pour into bowl and cover with plastic wrap or lid until room temperature/cool.

Add your butter to the bowl of your stand mixer and whisk on high until light and fluffy. Add the thickened flour mixture one spoonful at a time until fully incorporated. Drop in a couple drops of green food coloring- if applicable and fold in the chopped chocolate chips.