Preheat oven to 375 degrees and put mini cupcake liners in a mini muffin pan (I used a 24-count mini muffin pan). Set aside.
Melt the butter and chocolate chips in a microwave safe bowl in 30-second increments, stirring after each hit in the microwave.
Once melted, stir in the sugar, salt, espresso powder, vanilla extract, peppermint extract and brewed coffee. Mix until combined.
Add the eggs and whisk until combined.
Add in the cocoa powder, and whisk until combined.
Pour the batter into the cupcake liners, filling about 3/4 of the way full (you can get about 30 cupcakes).
Bake for about 15-16 minutes, or until a cake tester comes out clean.
Allow the cupcakes to cool for 5-10 minutes, then allow them to finish cooling on a wire rack.
Heat heavy cream in the microwave or on the stove, until just below a boil. Pour cream over chocolate chips, and allow the mixture to stand 5 minutes. Add in peppermint extract. Whisk the mixture until smooth. Spoon a little bit of ganache onto each cupcake; alternatively, you can dunk the top of each cupcake into the ganache. Allow the ganache to set, about 30 minutes to 1 hour, before piping on the frosting (you can refrigerate the cupcakes to speed up the process).
With a standing mixer or hand mixer, whip the heavy cream and White Chocolate Pudding Mix until soft peaks form. Add in powdered sugar, and whip until the consistency of whipped cream. With a piping bag and star tip, pipe whipped cream onto each cupcake, and sprinkle each with crushed peppermints or crushed peppermint chocolates, if desired.
Store leftovers in the fridge.
*Adapted from King Arthur Flour