• In a large mixing bowl combine: the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well to combine. You can do this with a fork or spoon.
• Take the butter and melt it completely in the microwave or a pot and allow a few minutes to cool.
• Measure out 2 cup of whole milk into a measuring cup with space so you can add 2 cracked eggs and the peppermint extract. Stir well to combine. Once the butter has cooled a bit, add it as well. If your measuring cup isn't big enough you can pour the ingredient into a bowl that is.
• Make a well in the center of the dried ingredients and pour in the wet ingredients.
• Mix it all together until it is just combined and there is no dry flour. You don't need to work out any lumps. It's important not to overmix the batter for tender waffles.
• The batter can sit out while the waffle maker heats up. The batter may thicken some as the flour hydrates.
• Once the waffle maker is hot. Brush butter on both top and bottom of the waffle maker then add your batter.
• Cook until the waffles until darkened slightly and are easy to remove from the waffle maker. Place them on single layer on a cooling rack to keep them from getting soggy.
• You can reheat them when all done with waffle by putting them back in the waffle maker for a 1 minute to reheat or you can store them in an oven set to warm until ready to eat. Freeze leftovers when they are cooled.

How to make optional icing

• To make an icing you can spread on the waffles, combine 1 cup of powdered sugar with water. I used 1 teaspoon of water total, but I slowly add it until I get the right texture. If it's too thick add more, too thin add more powdered sugar.
• Adjust it until it's perfect, then add in your peppermint extract. Use immediately on the waffles.