Dark Chocolate Creme de Menthe Cupcakes with Buttercream Swirl

INGREDIENTS

• 1 cup coconut milk
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 3/4 cup sugar
• 1 cup all-purpose flour
• 1/3 cup dark cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 6 Andes mints, halved on the diagonal
• For Frosting:
• 1 cup butter or margarine, room temperature
• 2 tablespoons soymilk, divided
• 1 1/4 cups confectioners' sugar, divided
• 2 ounces dark chocolate, melted
• creme de menthe flavoring
• green food coloring