Step 1

Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.

Step 2

In a large bowl, use an electric mixer to combine the brown sugar and butter; beat at medium speed for 2 minutes, or until well blended. Add the eggs and vanilla; beat well. In a separate bowl, whisk together the flour, cocoa, baking powder, baking soda and salt. Add the dry ingredients to the sugar mixture alternately with the buttermilk, beginning and ending with the flour mixture.

Step 3

Divide the batter evenly among the muffin cups. Bake for 10 to 14 minutes or until the cupcakes spring back when touched lightly in the center (and inserted toothpick comes out clean). Cool in the pan for 10 minutes on a wire rack. If the cupcake tops have overflowed onto the cupcake pan, run a knife around the tops and gently twist each cupcake to loosen it from sticking to the pan. Remove the cupcakes from the pan. Cool completely on a wire rack.

Step 4

In a medium bowl, use a rubber spatula to combine the powdered sugar, cream cheese and peppermint extract. Stir until smooth. If it seems too thin, add a bit more powdered sugar. Spread the icing on the cupcakes and sprinkle with candy cane pieces.