• Make sure all the ingredients are ROOM TEMPERATURE! Except the coffee.. that needs to be HOT!

For the Cake:

• Preheat oven to 350°F
• Combine all the dry ingredients in a large bowl: Flour (sifted), Cocoa (sifted), baking powder, baking soda, and salt. Mix together, set aside.
• In a stand mixer using the whisk attachment, whisk the butter on high speed until smooth and creamy. Add the sugar. Continue to whisk for 2-3 minutes until butter/sugar mixture is light and fluffy.
• Add eggs. Continue to whisk on high for about 1-2 minutes. The entire mixture should be creamy and fluffy.
• Add the extracts and mix. Do not add the oil yet!
• Switch to the paddle mixer. With the speed on low, add portions of the dry mixture and milk, alternating. Mix until just incorporated.
• With the paddle attachment still on low, sloooowly pour in the coffee as it mixes the batter. Mix until just incorporated. Do not overmix!
• Remove bowl from mixer. Make sure you scrape the sides with a rubber spatula and mix any ingredients that were missed.
• Stir in ⅛ teaspoon of the LorAnn peppermint oil. This will add a little stronger peppermint kick. Taste the batter. If you are happy with the peppermint level, leave it be. If not, add ⅛ teaspoon. Taste again. This stuff is POTENT so that's all you should need!
• Fill cupcake liners to ⅔ to ¾ full. This should yield about 30 cupcakes.
• Bake for 16-18 minutes or until a toothpick test comes out clean.

For the Frosting

• With the whisk attachment on high speed, whip the butter on high for 3-4 minutes. Reduce speed to medium and slowly add the powdered sugar. Mix until combined.
• Add extracts and salt. Pour in milk on tablespoon at a time until desired creaminess is reached.
• Return speed to high and whip for 3-5 minutes until light and fluffy.
• Using your preferred piping tip, pipe onto cooled cupcakes.
• Serve and enjoy!