Peppermint Patty Cupcakes

Wanted to make these forever so I just went out and bought a bag of peppermint patties. Sent these with Big daddy but not before topping each one off with a chopped piece of patty (keep them if the fridge so they cut nice and sharp). Nice way to cool off :)
1 bx devils food cake mix
2 tbsp cocoa powder
1 1/3 c buttermilk
1/2 c veg oil
3 lg eggs
1 tsp peppermint extract

Preheat oven to 350º. Line 24 muffin tins with paper liners and set aside. Place cake mix, cocoa powder, buttermilk, oil, eggs and peppermint extract in mixing bowl and mix on low for about 30 secs. Scrape down sides. Increase speed to medium and beat 2 minutes more. Spoon a heaping tablespoon of batter into each lined cup. Place 1 peppermint patty on top, gently pressing into batter. Top with 1 1/2 Tbsp of batter, covering patty completely. Bake for 16-20 minutes or until toothpick inserted halfway in centers (above mint patty) comes out with only a few moist crumbs attached.
Transfer to wire rack to cool completely.

 Make Buttercream
8 tbsp (1 stick) butter, at room temp
1/2 c unsweetened cocoa powder
3 c confectioners' sugar, sifted
3-5 tbsp milk
1 tsp vanilla extract

Place butter and cocoa powder into a mixing bowl. Blend on low until mix is soft and well combined, about 30 seconds. Stop mixer and slowly add confectioners' sugar, 3 tbsp of the milk and the vanilla extract - blend on low until sugar is incorporated - 1 minute. Increase speed to medium and beat until fluffy, 1 minute more. Add 1-2 tablespoons more milk if frosting is too stiff.
Frost your cupcakes.
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