1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. In a bowl, whisk cocoa powder with hot coffee until smooth and glossy.

3. In another bowl, sift together flour, baking powder, baking soda, and salt.

4. In a large bowl, whisk eggs, sugar, oil, vanilla extract, peppermint extract, and buttermilk until smooth.

5. Slowly combine the cocoa mixture and dry ingredients into the wet mixture. Mix until just combined. Do not overmix.

6. Fill cupcake liners ¾ full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out with moist crumbs.

7. Cool completely on a wire rack before frosting.

8. For the buttercream, beat softened butter for 3 minutes until light and fluffy. Gradually add powdered sugar.

9. Add heavy cream, peppermint extract, vanilla extract, salt, and green gel coloring. Beat until smooth and pipeable.

10. Pipe buttercream using a large star tip. Decorate with shamrock sprinkles and optional ganache drizzle.

Use room-temperature ingredients for a smoother batter and better rise.
Measure peppermint extract carefully to avoid overpowering flavor.
Do not overbake to maintain moisture.
Store cupcakes in an airtight container for up to 2 days at room temperature or 5 days refrigerated.
Unfrosted cupcakes can be frozen for up to 2 months.