Preheat oven to 350 degrees F. Line cupcake tin with liners and set aside.

In a small bowl, melt the butter and chocolate in 30 second increments, making sure to stir in between. Add the instant coffee and mix well.

In another bowl, mix cocoa powder, flour, baking soda, baking powder and salt. Set aside. In the bowl of your stand mixer, whisk eggs, sugar, brown sugar and vanilla. Slowly add the butter and chocolate mixture and mix well. Add half of the flour mixture, and then half of the buttermilk, and continue until everything added. Mix well, but don't over mix.

Scoop the batter into the cupcake liners. Bake for 18-20 mins or until a toothpick inserted in the center comes out clean.

For the frosting and decoration:Beat the butter until smooth and creamy. Add confectioners sugar, whipping cream, vanilla and peppermint until well mixed. Pipe onto cooled cupcakes.

Melt chocolate in a bowl, and drizzle over the cupcakes with a smooth. Top with crushed candy canes.