Preheat oven to 350 degrees.

In your stand mixer, beat butter, oil and both sugars together on high speed until light and fluffy.

Next add the egg and incorporate.

In a separate bowl, whisk together flour, cocoa powder, baking soda and salt.

Turn mixer down to low speed and add half of flour mixture and incorporate.

Next add half of Coca-Cola.

Incorporate final half of flour mixture and then remaining Coca-Cola.

Finally mix in vanilla extract and make sure the batter is well-mixed.

Add cupcake liners to muffin pan and using an ice cream scoop, scoop batter into liners filling 2/3s of the way.

Bake cupcakes for 15-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Be careful not to overbake.

Cool cupcakes to room temperature.

In your stand mixer, add butter and salt at medium low speed.

Next turn the mixer down to low and slowly add powdered sugar in small portions until all is added then turn the speed to medium high to combine.

Add peppermint extract then heavy cream and mix until nice and fluffy.

Pipe buttercream on room temperature cupcakes and sprinkle with crushed candy canes then top each cupcake with a round peppermint and serve.