Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with paper liners.
In a large mixing bowl, whisk together cake mix, eggs, melted butter, buttermilk, yogurt, and vanilla for 2 minutes. Stir in chopped mints.
Scoop batter into cupcake tin, fill until ¾ full.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Let cool on a wire rack until cooled enough to frost, about 20 minutes.
While cupcakes are cooling cream butter until light and fluffy; 3-5 minutes.
Add powdered sugar in 1 cup at a time, occasionally adding 1 tablespoon at a time. Whip until ingredients are incorporated. Consistency should be light and fluffy.
Mix in mint extract and green food coloring.
Frost cupcakes, top with sprinkles, and press in an Andes Mint.