Lightly coat a 12 cup muffin pan with nonstick cooking spray; set aside.

In a medium bowl, stir together flour, cocoa powder, baking powder, salt and baking soda; set aside.

In a large bowl, beat shortening with a mixer on medium speed to high speed for 30 seconds.

Add ½ cup sugar and vanilla.

Beat until combined, scraping side of bowl occasionally.

Add egg yolks, one at a time, beating well after each addition.

Alternately add flour mixture and water to shortening mixture, beating on low speed after each addition just until combined.

Thoroughly wash beaters.

In a large bowl, beat egg whites on medium speed until soft peaks form (tips curl).

Gradually add ⅓ cup sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).

Fold one-fourth of the beaten egg whites into chocolate batter to lighten.

Gently fold in the remaining egg whites.

Gently fold in chocolate pieces.

Divide batter among prepared muffin cups.

Bake in a preheated 350 degrees oven for 20-22 minutes or until a toothpick inserted near the centers comes out clean.

Cool in pan on a wire rack for 5 minutes.

Remove from pan and cool completely on wire rack.

In a large mixing bowl beat shortening. vanilla and peppermint extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups of powdered sugar and beat well. Add 2 tablespoons of milk. Gradually beat in the remaining powdered sugar . Add enough of the remaining milk to make the frosting a spreadable consistency.