1 and 1/2 cups all-purpose flour
1 and 1/4 cups granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup canola oil
1 cup prepared hot cocoa, cooled
1 teaspoon vanilla extract
2 eggs, lightly beaten
1/2 cup mini chocolate chips
1 and 1/4 cups heavy whipping cream
1/3 cup confectioners' sugar
1/2 teaspoon vanilla extract
mini chocolate chips
mini candy canes
Preheat oven to 350 degrees. Line cupcake tins with 18 paper liners. In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine. Add the oil, prepared hot cocoa (cooled), vanilla, and eggs. Whisk until well incorporated and no lumps remain. Stir in chocolate chips. Using a scoop, divide batter evenly among paper-lined tins. Bake for 18 minutes, or until a toothpick inserted in the center of one comes out clean.. Allow to cool for 10 minutes; then transfer from tins to a wire rack to cool completely.
Make the whipped cream: In the bowl of an electric stand mixer fitted with the whisk attachment, combine whipping cream, confectioners' sugar, and vanilla. Whisk on medium speed until stiff peaks form.
Pipe the whipped cream onto cooled cupcakes. Garnish by sprinkling with mini marshmallows, mini chocolate chips, and crushed peppermints. Stick a mini candy cane into the side of each one. Refrigerate any leftovers.