Chocolate Cupcakes with Peppermint Buttercream Frosting

I will make these cupcakes this season. I know that it's December 23 already, but I'll make them someday.

For the cupcakes:
2 eggs 1 1/2 t baking soda
1 1/2 c sugar 3/4 t salt
3/4 c vegetable oil 1 1/2 c boiling water
2 1/4 c flour 1 1/2 t pure vanilla extract
1/2 c cocoa powder

Set oven to 350. Line two 12 cup muffin tins with cupcake liners and set aside. Combine eggs, sugar, and oil until smooth in a separate bowl, combine flour, cocoa powder, baking soda, and salt. Add to egg mixture while alternating with boiling water. Stir in vanilla extract. Pour a scant 1/4 c of batter into the muffin cups. Bake for 18-20 minutes until an inserted toothpick comes out clean. Completely cool cupcakes before frosting. (yields 24 cupcakes)

[bakers notes: you may not use all of the batter. do not overfill, or your cupcakes will sink.]

[bakers notes: even though you have liners, I suggest spraying the top of the

tins anyways. It will help the finished cupcakes not stick to the tins after baking]

For the frosting:

6 c powdered sugar 1 t pure vanilla extract

3/4 c butter, softened 3/4 t peppermint extract

7-9 T milk red food coloring

Fit a large pastry bag with a large star tip [kara's notes: I have a Wilton M tip that is for cupcakes] and set aside. In a large bowl with a hand mixer, combine powdered sugar and butter until butter is broken down into coarse crumbs. Add milk until desired consistency is achieved. Stir in vanilla and peppermint extracts. Scrape half of the finished frosting into a separate bowl. Color the other half with a few drops of the red food coloring using the hand mixer. Add large spoonfuls of frosting into the pastry bag, alternating colors. Twist the top of the bag and gently squeeze to pipe frosting onto the tops of the cupcakes. (yields enough frosting for 24 cupcakes)