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Preheat oven to 350 degrees. Reserve 6 thin mint cookies for garnish. For truffles, place remaining thin mint cookies in a food processor; process until finely crushed. Add cream cheese; process until blended. Roll into twenty four 1 1/2 inch balls. Line 24 muffin cups with paper liners. Prepare cake mix batter according to package directions. Drop 1 Tablespoon batter into prepared muffin cups. Place one truffle in center of cup. Fill two thirds full with remaining batter. Bake 14-18 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes or until chocolate is melted. Stir with a whisk until smooth. Stir in peppermint extract. Cool ganache 15 minutes, stirring occasionally. For frosting, in a large bowl, beat butter, shortening, vanilla and salt
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