Preheat the oven to 350 degrees F. Line a cupcake pan with liners and set aside.

In a large bowl, mix together the chocolate, cocoa powder, and coffee. Allow it to sit for about a minute, then stir to combine well - about 3 - 4 minutes of stirring.

Add in the oil and the eggs and beat well for another 3 - 4 minutes.

Add in the flour, sugar, salt, and baking soda. Stir until just combined and there are no streaks of flour.

Evenly divide the batter among the cupcake liners.

Bake for 18 - 20 minutes, or until a toothpick inserted in the middle of one comes out with a couple of crumbs sticking to it. Remove and allow to cool completely.

Make the ganache. While the cupcakes are baking, add the heavy cream and mint to a bowl and stir well.

Add in the chocolate and heat for 30 seconds, Remove and stir well. If not all the chocolate is melted, heat for another 30 seconds and stir well. Repeat until you are able to melt all the chocolate. (you should not heat in the microwave more than three times total).

Allow it to cool until slightly firmer - about 10 minutes.

Cut out holes in the centers of the cupcakes and fill with the ganache. You may need to use something to push down the ganache to fill the holes completely.

Make the frosting. Beat the butter until smooth and creamy.

Add in the powdered sugar and beat until fully mixed in, then add in the heavy cream one tablespoon at a time until you reach your desired consistency.

Add in the extracts and mix well.

Divide one-third of the frosting in another bowl and add in your food coloring. Fit a piping bag with your favorite tip and alternate adding red and plain frosting into the bag using a large spoon.

Pipe frosting on your cupcakes and top with a piece of peppermint bark.