For the Chocolate Velvet Cupcakes:

Preheat oven to 350F

Spray two 24-count mini-muffin pans with cooking spray then set it aside.

In a microwave-safe bowl, melt the chocolate chips at HIGH in 30-second intervals until melted. It will take approximately 1½ minutes. Stir until smooth. Set aside to let cool for a few minutes.

Using an electric stand-mixer, beat the butter and brown sugar at medium speed for 5 minutes. Add Egg-land’s Best eggs, one-at-a-time, and mix well after each addition. Add in the melted chocolate and mix until well incorporated.

Sift together flour, baking soda & salt. Add the flour mixture gradually to the chocolate mixture and while alternating with the sour cream. Begin & end with the flour mixture. Beat on low just until incorporated after each addition.

While beating on low, add the hot water gradually in a slow, steady stream until incorporated. Stir in the vanilla & almond extracts.

Pour the cake batter 2/3rds full into the prepared mini-cupcake pans.

Bake on the center rack in the oven 12-15 minutes or until a toothpick inserted in the middle comes out clean. When done, remove them from the oven and cool for 5 minutes on a cooling rack. After 5 minutes, remove from the pan and continue to cool on a cooling rack.

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For the Peppermint White Chocolate Frosting:

In a microwave safe bowl, melt the white melting wafers on HIGH. Begin with 15-second intervals, stir and repeat until wafers are melted and smooth. Set aside to cool to touch.

Mix together cream cheese and melted white chocolate. Beat with an electric stand-mixer on high until smooth and fluffy. Add in peppermint baking chips and beat until incorporated. Note: The longer the icing is mixed, the pinker it will become.

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Frost the cupcakes with Peppermint & White Chocolate Icing.

When ready to serve, sprinkle them with crushed peppermints.

If desired, place cupcakes in mini-cupcake liners.

Enjoy!