Make Cupcakes

1. Preheat oven to 350º
2. Prepare muffin tins with paper liners. The batter makes 12 jumbo or 24 standard cupcakes
3. Add all dry ingredients in the bowl of a stand mixer and allow to process on low to sift ingredients, about 2 minutes
4. Add butter and mix on low until it starts to incorporate with the flour
5. Slowly drizzle in chocolate while mixing on medium speed. Allow to mix and combine, about 2 minutes
6. Add eggs, 1 at a time, then milk and peppermint extract. Mix on medium speed about 1 minute
7. Divide batter between cups of muffin tin, two-thirds to three-quarters full – however, this cake doesn’t rise an extraordinary amount, and you don’t need to worry about over-filling
8. Bake 15 minutes for regular-sized cakes or 20-22 minutes for jumbo cupcakes
9. Allow to cool completely

Add Chocolate

1. Dip the top of each cupcake in melted white chocolate Allow chocolate to set 5-10 minutes before applying frosting (you can speed up this process by briefly refrigerating them)

Make Frosting & Decorate

1. Cream butter in a stand mixer with the paddle attachment on medium speed until fluffy
2. Reduce speed to low. Add powdered sugar, a little bit at a time until incorporated
3. Add vanilla and heavy cream. Mix until combined
4. Add Oreos, a few at a time, and mix until broken into pieces, but still fairly chunky
5. Mix in candy cane pieces
6. Dollop a large spoonful of frosting atop each chocolate-dipped cupcake. Top with mini candy canes or other festive candy toppings