Preheat oven to 350°F and spray two 24-count mini-muffin pans with cooking spray. Then set it aside.
In a microwave-safe bowl, melt the chocolate chips at HIGH in 30-second intervals until melted. It will take approximately 1½ minutes. Stir until smooth and set aside to cool for a few minutes.
Using an electric stand-mixer, beat the butter and brown sugar at medium speed for 5 minutes.
Add eggs, one at a time, and mix well after each addition.
Add in the melted chocolate and mix until well incorporated.
Sift together flour, baking soda & salt.
Add the flour mixture gradually to the chocolate mixture while alternating with the sour cream.Begin & end with the flour mixture. Beat on low just until incorporated after each addition.
While beating on low, add the hot water gradually in a slow, steady stream until incorporated.
Stir in the vanilla & almond extracts.
Pour the cake batter 2/3rds full into the prepared mini-cupcake pans.
Bake on the center rack in the oven 12-15 minutes or until a toothpick inserted in the middle comes out clean.
When done, remove them from the oven and cool for 5 minutes on a cooling rack.
After 5 minutes, remove from the pan and continue to cool.
Peppermint White Chocolate Frosting
In a microwave safe bowl, melt the white melting wafers on HIGH. Begin with 15-second intervals, stir and repeat until wafers are melted and smooth. Set aside to cool to touch.
Mix together cream cheese and melted white chocolate. Beat with an electric stand-mixer on high until smooth and fluffy.
Add in peppermint baking chips and beat until incorporated. (The longer the icing is mixed, the pinker it will become)
Frost the cupcakes with the Peppermint & White Chocolate Icing.
When ready to serve, sprinkle them with crushed peppermints.