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1
Make the Buttercream: Combine sugar, egg whites and salt in mixer bowl, and set over a pan of simmering water.
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2
Whisk constantly until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.
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3
Transfer bowl to mixer; whisk on medium-high speed until whites are fluffy and cooled, about 10 minutes.
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4
Continue to whisk until stiff, glossy peaks form.
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5
Reduce speed to medium-low; add butter by the tablespoon, whisking well after each addition.
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6
Whisk in vanilla and peppermint extracts.
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7
Switch to the paddle attachment and continue beating until smooth.
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8
Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month.
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9
Bring to room temperature before using; beat on lowest speed until smooth, about 3 minutes.
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10
Make the Cupcakes: Preheat oven to 350 degrees.
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11
Line standard muffin tins with paper liners.
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12
Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
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13
Add eggs, buttermilk, oil, water, and peppermint extract, and beat with a mixer on low speed until smooth.
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14
Divide batter among muffin cups, filling each 2/3 full.
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15
Bake, rotating tins halfway through, until a tester inserted in the center comes out clean, 20 to 25 minutes.
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16
Let cupcakes cool in tins on wire racks for 10 minutes.
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17
Transfer cupcakes to racks, and let cool completely.
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18
Undecorated cupcakes will keep, covered, for 1 day, or frozen for up to 2 months.
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19
Frost cupcakes with buttercream and sprinkle crushed candy on top.
