Preheat oven to 325 degrees. Set 1 stick unsalted butter (not provided) and 2/3 cup milk (not provided) on counter to come to room temperature. Crush candy cane (leave candy in original wrapped, and pound with a heavy object, like a rolling pin, until crushed).

In a mixing bowl, combine 2/3 cup milk and cocoa powder, adding a few tablespoons of milk at a time. Mix until smooth.

In another mixing bowl, combine cake flour, baking powder, baking soda, and salt. In another mixing bowl, combine 1 egg (not provided), sugar, and vegetable oil.

Add flour mixture and cocoa-milk mixture to bowl with egg, alternating in small batches, until just combined.

Divide batter evenly among provided cupcake cups (cups are oven and freezer safe), filling each 2/3 full. Place filled cups on baking sheet. Bake in hot oven until toothpick inserted into center comes out clean, 22-24 minutes.

Remove from oven. Cool on a wire rack.

While cupcakes cool, sift confectioner's sugar over another mixing bowl. Using electric mixer or whisk, beat butter in another mixing bowl until pale. Slowly add confectioner's sugar and beat, 2-3 minutes. Add peppermint extract. If too thick, add 1 tsp. milk or water until desired consistency is reached. Add half the crushed candy canes and mix until combined.

Once cooled, frost cupcakes using provided piping bag. To fill bag, fold over the top to form a cuff, scoop in frosting, then unfold and twist to push frosting down, releasing any air bubbles. Follow a circular motion by starting from the outside and working inwards with frosting. Top with remaining crushed candy cane. Bon appétit!

Cupcakes taste best within 1-2 days, but you can store in refrigerator for up to 3 days.