• Preheat the oven to 350 degrees. Add cupcake liners to a cupcake pan.
• Heat the milk in a pan on medium heat. Once the milk simmers, whisk in the espresso powder and the cocoa powder until combined. Let it cool.
• Add the flour, baking powder, and salt to a bowl and whisk. Set it aside.
• Grab a different bowl and beat the oil and sugar together until combined. Add the peppermint extract and the eggs and beat them together.
• Add the cocoa mixture and beat until smooth.
• Add the batter to the cupcake liners and bake for 15-17 minutes.
• Let the cupcakes cool before adding any icing.

Icing

• To make the icing, add the whipping cream to a chilled bowl. Beat it on medium until peaks start forming.
• Whisk together the cocoa powder and the powdered sugar, and then add that mixture to the cream along with the peppermint extract. Beat until it thickens and forms peaks.
• Add the icing onto each cupcake and store in the fridge until serving time.