1. Preheat your oven to 350°F (175°C). Line pans with cupcake liners
2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Make a well in the center of the dry ingredients and add the vegetable oil, water, vanilla extract, and white vinegar.
4. Stir the wet ingredients into the dry ingredients until just combined and no lumps remain. Be careful not to overmix.
5. Spoon or scoop batter into cupcake liners filling each cup about ¾
6. Place the pan in the preheated oven and bake for 17-20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Remove from the oven and let cool in the pans for 10 minutes. Transfer cupcakes to a wire rack and allow to cool completely before filling and frosting.

Peppermint Buttercream

1. Beat together butter and sugar until light and fluffy – about 5 minutes. Slowly add in vanilla, peppermint extract and milk and throw in a pinch of kosher salt at the end.
2. Assemble piping bag and tip. Fill the bag with buttercream. Gently squeeze until buttercream reaches the tip.
3. Using the assembled piping bag and tip, poke the piping tip carefully through the center and to the bottom of each cupcake.
4. Squeeze gently while pulling the bag up to fill the center of each cupcake.
5. Once filled and decorated, chill in the fridge for one hour to set.