Preparation Steps

• Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
• In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
• In a large bowl, beat sugar and oil until well combined. Add eggs, one at a time, beating well after each addition. Mix in vanilla and peppermint extracts.
• Alternately add dry ingredients and buttermilk to sugar mixture, beginning and ending with dry ingredients, mixing just until combined.
• Divide batter among cupcake liners, filling each about 2/3 full.
• Bake 15-18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely on a wire rack before frosting.
• For the frosting, beat softened butter in a medium bowl until creamy. Gradually add powdered sugar, beating until smooth. Mix in vanilla and peppermint extracts.
• Add milk, one tablespoon at a time, until desired consistency is reached. Add food coloring if using.
• Pipe or spread frosting onto cooled cupcakes. Garnish with chocolate shavings or mint leaves if desired.