Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners. This step ensures your cupcakes won’t stick and will pop out easily.
In a large bowl, use an electric mixer to combine the light brown sugar and butter. Beat at medium speed for about 2 minutes until it's well blended and creamy. You should see a light, fluffy mixture that looks inviting.
Add in the eggs and vanilla extract; beat well until fully incorporated. The mixture should look smooth and slightly lighter in color.
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This helps evenly distribute the dry ingredients.
Gradually add the dry ingredients to the sugar mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix until just combined; overmixing can lead to dense cupcakes.
Divide the batter evenly among the muffin cups, filling each about two-thirds full. This ensures that they will rise perfectly without overflowing.
Bake for 10 to 14 minutes, or until the cupcakes spring back when touched lightly in the center, or an inserted toothpick comes out clean. Pay attention to the lovely aroma filling your kitchen!
Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack. If the tops have overflowed, gently run a knife around the edges to release them.
To make the icing, combine the powdered sugar, cream cheese, and peppermint extract in a medium bowl. Use a rubber spatula to stir until smooth. If it seems too thin, adjust with more powdered sugar to reach a thick, spreadable consistency.
Spread the icing generously atop each cooled cupcake, and finish with a sprinkle of crushed candy canes for that festive touch. Admire your beautiful creations before indulging!
