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1
For the cupcakes:
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Preheat the oven to 350u00b0F. Line two standard-size 12-count muffin tins with paper liners (recipe makes roughly 20 cupcakes).
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3
Whisk together the flour, cocoa powder, and salt in a small bowl. Set aside.
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4
Beat the sugar and oil in the bowl of an electric mixer on medium speed for 2 to 3 minutes, until well combined. Add the eggs, one at a time, blending well after each addition. Add the food coloring and vanilla extract and mix to combine. With the mixer on low speed, add portions of the flour mixture and buttermilk alternately into the batter, beginning and ending with the flour mixture. Blend until just incorporated. Stir together the vinegar and baking soda in a small bowl and mix it into the batter.
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5
Using an ice cream scoop, scoop the batter into the muffin cups. Bake for 18 to 20 minutes, until a cake tester inserted into the center of one comes out clean. Remove from the oven and let cupcakes cool in the pan for 10 minutes. Transfer the cupcakes to a wire rack and let them cool completely before frosting.
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6
For the frosting:
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Melt the white chocolate in the top of a double boiler placed over simmering water, stirring until completely smooth. Remove from the heat and let it cool slightly.
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8
Beat the butter, cream cheese, and vanilla extract in the bowl of an electric mixer on medium speed for about 2 minutes, until light and fluffy. With the mixer on low speed, add the powdered sugar a little at a time, blending until creamy. Stir in the melted chocolate and mix until smooth. If the frosting is too thick, add the milk 1 tablespoon at a time, until the frosting reaches the right consistency.
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9
Spread a generous amount of frosting on top of each cupcake. Garnish with the crushed peppermint candies.
