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.