1. Preheat oven to 350°F (175°C) and line two 12-cup muffin pans with cupcake liners.

2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.

3. In a separate bowl, whisk eggs, buttermilk, oil, peppermint extract, and vanilla extract until smooth.

4. Pour wet ingredients into dry ingredients and stir gently until just combined—do not overmix.

5. Carefully stir in hot coffee or water until fully incorporated (batter will be thin).

6. Fill cupcake liners two-thirds full using a cookie scoop or measuring cup.

7. Bake for 18-22 minutes, rotating pans halfway through, until a toothpick comes out with moist crumbs.

8. Cool cupcakes in pans for 5 minutes, then transfer to a wire rack to cool completely (45-60 minutes).

9. For frosting, beat softened butter on high speed for 3 minutes until light and fluffy.

10. Gradually add powdered sugar, one cup at a time, beating on low speed after each addition.

11. Add heavy cream, peppermint extract, vanilla extract, and salt, then beat on high for 2-3 minutes.

12. Frost cooled cupcakes using a piping bag fitted with a large star tip or an offset spatula.

13. Garnish with crushed candy canes and serve immediately or store in an airtight container.