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1
For the cupcakes:
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Preheat oven to 350u00b0F and line two 12-count muffin pans with cupcake liners.
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3
In the bowl of a stand mixer combine flour, sugar, cocoa powder, baking powder, baking soda and salt.
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4
Heat milk and creamer in a saucepan over low heat until just warm. Mix in the hot chocolate mix and stir until the powder is dissolved.
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Add eggs, hot chocolate/milk mixture, vegetable oil and vanilla to the dry ingredients. Beat on medium speed until well combined, scraping down sides of bowl as needed. Fold in chocolate chips.
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6
Fill cupcake liners 2/3 full with batter. Bake for 16 minutes or until toothpick inserted in the center of a cupcake comes out clean. Remove pans from the oven. Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
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7
For the buttercream:
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8
Place 4 candy canes in a blender or food processor and pulse until candy canes are mostly ground, with just a few little pieces. Set aside.
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In bowl of stand mixer beat butter until creamy. Gradually add in confectioners' sugar one cup at a time, scraping down sides of bowl as necessary. Add milk until you reach desired consistency. Add the ground candy canes and mix well. Place buttercream in a piping bag fitted with a large star tip and frost cupcakes.
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10
Garnish with the remaining 2 crushed candy canes.
