• Heat oven to 375 degrees. Line a cupcake pan with cupcake liners or grease & flower each cupcake cup. Sift together flour, cocoa, sugar, soda and salt.
• Add buttermilk, vanilla extract, butter flavor extract and buttermilk. Stir once around the bowl to incorporate.
• Using a mixer on low speed, beat batter for 30 seconds. Scrape the bowl. Beat again at medium speed for 2 minutes. Add egg and beat for 1 additional minute at medium speed.
• Pour batter into prepared cupcake cups. Bake 15-20 minutes until center is set but not firm. Remove and let cool on a wire rack. Frost once completely cooled. Cupcakes can be refrigerated prior to frosting.

Peppermint Frosting

• Prepare French Buttercream Frosting as directed, except swap out the almond extract for peppermint extract. Spread Peppermint Frosting on each cupcake. Top with crushed peppermint candies.