• Preheat oven to 350 degrees.
• Pour milk in a measuring cup. Remove two tablespoons of milk and add in two tablespoons of vinegar. Mix together and let set for three minutes.
  1/2 cup Milk, 2 tablespoons Vinegar
• In a bowl, add flour, baking soda, baking powder, cocoa powder, salt, and cornstarch. Stir everything together.
  1 1/2 cups Flour, 1 teaspoon Baking Soda, 1/2 teaspoon Baking Powder, 1/4 teaspoon Salt, 1/2 cup Cocoa Powder, 2 tablespoons Cornstarch
• In a separate bowl, whisk together eggs, sugar, brown sugar, mayo, oil, and vanilla extract.
  1/2 cup Sugar, 1/2 cup Brown Sugar, 1/4 cup Oil, 2 Eggs, 2 teaspoons Vanilla Extract, 1/4 cup Mayo
• Once everything is mixed together, add the milk mixture to the wet ingredients.
• Then, add dry ingredients to the wet ingredients.
• When the mixture is halfway mixed, add in the warm coffee.
  1/2 cup Coffee
• Once everything is fully mixed, use a medium sized cookie scoop to scoop the batter into cupcake liners, about 2/3's of the way full.
• Bake for about 18-22 minutes, then let cool.
• While the cupcakes cool, make the frosting.

Making the Frosting:

• Add room temperature butter to the bowl of a mixer, and whip for about a minute on medium speed.
  2 sticks Butter
• Add in peppermint, powdered sugar, and cocoa powder, mix together.
  1 1/2 cups Powdered Sugar, 2/3 cup Cocoa Powder, 1/2 teaspoon Peppermint Extract
• Add in heavy cream, then whip on medium speed for 5-6 minutes until light and fluffy.
  2 tablespoons Heavy Cream
• Add frosting to a large piping bag and pipe a large dollop on top of the cupcakes.

To Garnish:

• Add a little drizzle of chocolate syrup, and top with a few crushed peppermintes!
  Chocolate Syrup, Peppermint Candies
• Serve and enjoy!