Preheat your oven to 350°F and line a muffin tin with cupcake liners.

In a large mixing bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt.

In another bowl, combine the wet ingredients: brewed coffee, vegetable oil, vanilla extract, peppermint extract, and egg. Whisk until well combined.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in chocolate chips.

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack.

To make the frosting, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing until smooth. Add heavy cream, vanilla extract, and peppermint extract, and beat until fluffy.

Once the cupcakes are completely cool, frost them with the peppermint frosting and sprinkle with crushed peppermint candies.