Preheat the oven to 350F. Line a cupcake pan with 18 liners, and set aside.

In a large bowl, whisk together the flour, cocoa, sugar, salt, baking powder, and baking soda.

Add in the almond milk and oil, and mix vigorously. Add in the vinegar, vanilla, and peppermint, and mix until well combined.

Divide batter evenly among the prepared liners, filling each cup about ⅔ of the way.

Bake for 18-20 minutes, until a toothpick inserted in the center comes out with just a few crumbs.

While the cupcakes cool, make the frosting.

In the bowl of a stand mixer, beat the shortening, vegan butter, vanilla extract and peppermint extract together until completely smooth and creamy. Add in the powdered sugar, 1 cup at a time, until a thick frosting forms. If frosting appears too thick or lumpy, add a few spoonfuls of nondairy milk until it smooths back out.

Scoop half of the white frosting into a separate bowl, and add red food coloring to the frosting in the stand mixer. Mix and add more until you reach your desired color.

Grab three piping bags and snip the tip off of all. Spoon some white frosting in one of the bags, and red frosting in a second bag. Place your piping tip in the third bag, and then insert your white and red frosting bags inside as well. See the video linked above if you need a visual!

Decorate the top of each cupcake, and top with the sprinkles. Enjoy!