Combine the pecans, dark chocolate chips, cocoa powder, baking soda and baking powder in a food processor/blender and grind until you have a flour.

In a medium bowl add the peppermint oil, maple syrup and eggs and mix well.

Add the dry mixture to the wet mixture and blend thoroughly.

Pour the batter into 12 cupcake tins and bake at 350 degrees for 20 minutes.

To make the frosting combine the chocolate chips, palm shortening and peppermint oil in a pan over low heat. Cook until the chocolate chips are melted and then set on your counter to cool.

Frost the cupcakes with the frosting and enjoy!