Cupcakes: 2 cups sugar; 2 and 1/4 cups flour; 3/4 cup Hershey's Special Dark cocoa powder; 1 cup boiling water; 1 cup milk; 2 tsp. baking powder; 1 tsp. baking soda; 1 stick margarine; 2 eggs; 1 tsp. vanilla extract; 1 tsp. peppermint extract; 9 Peppermint Patty candies for garnish
Frosting: 2 and 1/4 cups powdered sugar; 1 stick margarine; 1/4 cup shortening; 3 tablespoons milk; 1 tsp. vanilla; 1/2 tsp. green food coloring; 1/2 tsp. peppermint extract.
Cupcakes: Preheat oven to 350 degrees. Using a stand mixer, cream margarine until fluffy. In a medium sized bowl, combine flour, sugar, baking powder, baking soda, and cocoa powder. Add to the bowl with the margarine. Boil one cup of water and add to the batter. Add milk, vanilla extract, peppermint extract, and eggs. Mix on medium speed for two minutes. Pour batter into a lined cupcake pan, filling each liner 2/3 full. Bake for 18-20 minutes.
Frosting: Using a stand mixer, cream the margarine and shortening. Add the vanilla extract, peppermint extract, and green food coloring. Gradually add the powdered sugar. Mix on medium speed until soft peaks form. When cupcakes are completely cooled, pipe frosting onto each cupcakes. Top each cupcake with half of a Peppermint Patty candy.