Preheat the oven to 180°C. Line 24 muffin tins with cupcake papers.

Sift flour, sugar, cocoa, baking soda, baking powder and salt into a bowl and set aside.

Combine the milk, vinegar, coffee, oil and peppermint extract in another bowl. Beat in the eggs one at a time until well combined.

With the mixer on low, carefully add in the dry ingredients. Mix until combined (the batter will be very thin).

Fill cupcake liners about ⅔ full with mixture and bake for 20 minutes or until a skewer comes out clean.

Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.

Hold your cooled cupcake in one hand and insert a small knife, at an angle, and cut out a cone shaped piece out of the centre of each cupcake.

Heat cream up into the microwave until warm (not boiling) and then add finely chopped chocolate, stirring until melted and combined.

Add in the butter and peppermint extract and stir until combined. Let the ganache cool slightly before piping into cupcakes.

Cream the butter in a bowl with an electric beater until very soft. Gradually add the icing sugar and beat into the butter, along with the peppermint extract and candy cane dust.

Add in just enough cream to soften the icing and get it to a spreadable consistency.

Spoon the mixture into an icing bag with a nozzle attached and ice the cupcakes, and finish with a sprinkle of crushed candy canes.