Chocolate Mint Cupcakes

Recipe from Vegan Cupcakes Take Over the World.
The cupcakes themselves are quite delicious. I used Hershey's Special Dark cocoa.
The frosting, however, is quite medicinal. Can't say I'm a fan. The chocolate ganache is yummy, the mint frosting is just too much. And that says a lot because I love the whole chocolate-mint combination.
This is the first time I worked with a non-dairy frosting. That is, the first time I used a non butter cream. I have to say that I did enjoy working with this frosting. Thank you super fatty vegan shortening (13 grams of fat per TABLESPOON!) for being so sturdy and non-melty (and yes, that's a technical term.) The shortening makes the frosting so sturdy and easy to work with.
I was thinking of nixing the mint extract and using almond extract. I think *that* would be absolutely divine. Or maybe...adding almond extract to the chocolate cupcake and making the frosting with coconut extract and coconut flakes, decorate with sliced almonds and flaked coconut. Almond Joy cupcakes. Hmmm...