Hot Chocolate Cupcakes with Candy Cane Buttercream

For the cupcakes:
Preheat oven to 350°F and line two 12-count muffin pans with cupcake liners.

In the bowl of a stand mixer combine flour, sugar, cocoa powder, baking powder, baking soda and salt.

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.

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.

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.

For the buttercream:
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.

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.

Garnish with the remaining 2 crushed candy canes.