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Special equipment: an 18-inch piping bag fitted with a round tip
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For the cake batter: Preheat the oven to 375 degrees F. Line two 12-cup muffin pans with cupcake liners and set aside.
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In the bowl of a stand mixer with a paddle attachment, add the sugar, gluten-free baking mix, cocoa powder and salt and mix on low speed until combined.
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Add the eggs one at a time, waiting until each egg is fully incorporated before adding the next.
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Add the milk, oil and vanilla and mix on low speed until combined.
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Stop the mixer and scrape down the sides of the bowl to make sure all the ingredients are thoroughly combined.
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Turn the mixer to low and slowly pour in 1 cup hot water, making sure it is evenly incorporated into the batter.
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Fill the cupcake liners two-thirds full with the batter and bake until the top of each cupcake is slightly springy to the touch and a toothpick inserted in the center comes out clean, 14 to 16 minutes.
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Immediately turn the cupcakes out of the pans onto a cooling rack and let cool completely.
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For the mint chocolate ganache filling: Put the cream in a saucepot and heat to a scald over medium heat.
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Do not boil!
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Put the chocolate in a mixing bowl and pour the hot cream over it.
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Let it sit a moment and then gently stir to combine and melt the chocolate.
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Stir in the peppermint extract, and then set aside to cool and thicken up.
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The ganache can be made several days ahead of time and kept in an airtight container in the refrigerator.
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For the mint chocolate chip Italian meringue buttercream: Put the sugar and 1/4 cup water in a heavy saucepan and heat over high heat until the sugar mixture registers 250 degrees F on a candy thermometer, 15 to 20 minutes.
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While the sugar is cooking, whip the egg whites on medium speed in the bowl of a stand mixer to the soft-peak stage (the whites will look foamy and white), being careful not to over-whip.
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(If the whites start to look clumpy, they've been over-whipped.
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If this happens, toss them out and start again.
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If the whites are beating faster than the sugar is cooking, turn down the mixer speed.
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You can always turn up the speed if you need to.)
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Add the cream of tartar and continue whipping.
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While the egg whites are whipping on medium speed, gently pour the sugar syrup down the side of the mixing bowl.
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Turn the speed up to high and whip until the mixing bowl no longer feels warm to the touch, about 7 minutes.
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Turn the mixer back to medium and add the butter in small chunks, whipping until it is completely incorporated.
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Stop the mixer, scrape down the sides of the bowl and add the peppermint extract and sea salt.
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Turn the mixer back to medium-low speed and mix until the peppermint extract is fully incorporated.
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Add the mini chocolate chips and stir to combine.
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Fit an 18-inch piping bag with a round tip and twist and hold the bag right by the tip to prevent the buttercream from leaking out.
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Fold the top of the piping bag over your hand and spoon the buttercream into the bag.
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To assemble, use an apple corer or knife to core out the center of each cupcake.
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Fill each cupcake with some of the mint chocolate ganache and frost the top of each with some mint chocolate chip Italian meringue buttercream.
