Peppermint Devil’s Food Hi-Hat Cupcakes

Ingredients

• CAKE
• ¾ cup unsweetened cocoa powder
• ¾ cups whole milk
• 4½ ounces unsalted butter, at room temperature
• 1½ cups granulated sugar
• 2½ (142 grams) large eggs
• 1½ teaspoons pure vanilla extract
• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• CHOCOLATE GLAZE
• 8 ounces milk chocolate, chopped
• ½ cup coconut oil
• PEPPERMINT FROSTING
• 5 large egg whites
• 2 cups granulated sugar
• ¼ teaspoon cream of tartar
• ½ teaspoon pure peppermint extract
• ½ teaspoon pure vanilla extract
• 3 drops red food coloring (optional)