1-Prepare the chocolate cupcake batter as usual and add the peppermint extract with the liquid ingredients.

2-Fold in the mini chocolate chips using a spatula to distribute them evenly.

3-Divide the batter among the liners, filling no more than two-thirds full since the recipe yields about 17 cupcakes.

4-Bake for 18-20 minutes, or until the tops spring back when touched and a toothpick comes out clean.

5-Cool the cupcakes in the pan for a few minutes, then transfer them to a wire rack to cool completely before adding frosting.

6-For the buttercream, beat the softened butter in a stand mixer with a paddle attachment for 1 minute until smooth.

7-On low speed, gradually add the powdered sugar, meringue powder, and salt until combined, then mix in the vanilla and peppermint extracts.

8-Increase the mixer speed to medium and whip for 4-5 minutes until the mixture is light and fluffy.

9-Stir in the chopped chocolate or mini chocolate chips on low speed for 1 minute.

10-Spread or pipe the buttercream onto the cooled cupcakes using a piping tip with a large opening to avoid clogging.

11-Decorate the frosted cupcakes with mint candies and optionally more chopped chocolate or chips.