-Preheat oven to 350 degrees. Line cupcake tins with paper liners.
- Add cocoa powder, flour, baking soda, baking powder, and salt in a bowl stir until thoroughly combined. Set aside.
-Whisk the eggs, sugar, brown sugar, oil,peppermint extract, vanilla and coffee until completely smooth.
-Pour half of the wet ingredients (eggs & oil mixture) into the dry ingredients( flour, cocoa mixture). Now add half of the buttermilk.
-Beat together all of the above ingredients .
-Add the remaining of the wet ingredients and buttermilk. Stirring to combine.
-The batter will be a little thin.
-Scoop batter into cupcake paper liners until ¾ full.
-Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
-Allow to cool for 10 minutes while in the cupcake pan.
-Remove from the cupcake pan placing on a wire rack until completely cool.
Peppermint Frosting Directions:
-Cream the butter, peppermint extract and powder sugar until it looks light and creamy.
-If it doesn't cream add several drops of the heavy whipping cream until it creams.
-Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then....
- Add more powder sugar ½ C at a time.... mix well.
-If ready scoop the frosting into a pastry bag with a round tip.
-Twist the open end of the pastry bag to push the frosting to the tip.
-Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
-Drizzle with the chocolate sauce on the frosting.
-Put a Peppermint candy on the center of the frosted cupcake.