Preheat oven to 350 degrees. Line cupcake tin with paper liners.

Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.

In a separate bowl add the eggs, whole milk, oil, and vanilla.

Add the bowl containing the eggs, whole milk, oil, and vanilla to the bowl holding the dry ingredients.

Beat for 3 minutes on medium.

Slowly add the boiling water starting with a small amount then pour in the remaining boiling water.

The batter may be a little runny.

Line the cupcake pan with cupcake paper liners, place an oreo into each cupcake liner. Scoop batter into the liners until 3/4 full.

Bake at 350 for 20-25 minutes.

Remove from the oven allowing to cool for 10 minutes.

Remove from the cupcake pan placing each on a wire rack to cool completely. While cupcakes are cooling make the buttercream frosting.

Start off by mixing the soft butter and shortening together till nice and creamy on medium speed.

Turn the mixer down to the lowest setting and slowly incorporate the powdered sugar into the shortening mixture.

Once you have added all the sugar to the mix add in the hot water and the mint extract.

Turn the mixer up to medium-high speed and continue mixing for 10 minutes until light and fluffy.

Place the mint buttercream into a piping bag with a large star piping.

Swirl the buttercream onto the cupcakes and top with an Oreo that has been cut in half.