Preheat oven to 350 degrees. Line a cupcake tin with cupcake paper liners.

Whisk flour, baking soda, salt in s medium bowl. Set aside.

Whisk hot water and cocoa powder in a small bowl. Set aside.

Using a stand mixer, cream together butter and sugar until light and fluffy.

Mix the egg, vegetable oil, peppermint, and vanilla until well combined.

Add in the flour mixture, alternate with hot cocoa mix until there are no lumps.

Using a large ice cream scoop the batter into the lined tins until they are 3/4's filled.

Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.

Remove from oven allowing cupcake pan for 10 minutes.

Take out of cupcake pan and place individual cupcakes on a wire rack to cool completely.

Beat butter and sugar till combined

Mix in heavy cream, gel color, candy canes, and mix until blended.

Spoon into a pastry bag with a large tip.

Frost cupcakes from the outside working the tip toward the center of the cupcake.

Rim the edge of the cupcake in the oreo and candy cane mixture.

Top with an Oreo.