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1
Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F. Line two 12-cup muffin pans with paper liners.
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2
Put the butter, cocoa powder and 3/4 cup water in a medium microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes.
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3
Whisk to combine, then whisk in the brown sugar.
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4
Whisk the flour, baking powder, baking soda and salt in a large bowl.
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5
Whisk in the warm cocoa mixture.
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6
In another bowl, whisk the buttermilk, eggs and vanilla; stir into the batter until just combined but don't overmix.
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7
Divide the batter among the prepared cups, filling each about three-quarters of the way.
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8
Bake until the cupcakes spring back when touched, 30 to 35 minutes.
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9
Let cool in the pans 10 minutes, then transfer to racks to cool completely.
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10
Make the topping: Beat the confectioners' sugar, corn syrup, shortening and peppermint extract with a mixer until a tight paste forms.
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11
Gather into a ball, place between two sheets of parchment paper and roll out to 1/4 inch thick (microwave 15 seconds to soften, if necessary).
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12
Use a 21/2-inch round cutter or juice glass to cut into disks; reroll the scraps.
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13
Place a peppermint disk on top of each cupcake.
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14
Make the glaze: Put the chocolate, corn syrup, butter and 1/4 cup water in a microwave-safe bowl, cover with plastic wrap and microwave on 50 percent power until the chocolate melts, about 2 minutes.
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15
Whisk to combine, then cool slightly.
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16
Spread the glaze over the peppermint topping, leaving some peppermint exposed.
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17
Refrigerate until set, at least 20 minutes.
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18
Serve cold.
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19
Photograph by Con Poulos
