#1 Preheat your oven to 350°F. Line a cupcake tin with paper liners #2 In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside #3 In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract #4 Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Gradually add the hot water to the batter, mixing until smooth. The batter will be thin #5 Divide the batter evenly among the cupcake liners, filling each about two-thirds full #6 Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean #7 Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely #8 For the chocolate peppermint frosting, mix peppermint extract into the prepared chocolate frosting. Stir in the peppermint extract, adjusting to taste #9 Once the cupcakes are completely cool, frost them with the peppermint frosting #10 Sprinkle crushed candy canes or peppermint candies on top for a festive touch.