Step 1

Preheat the oven to 325 degrees and line a muffin tin with paper cupcake liners.

Step 2

In a large bowl with an electric mixer, beat together cake mix, hot chocolate mix, water, oil, eggs and 1 1/2 teaspoons peppermint extract until just combined.

Step 3

Fold in the peppermint baking chips.

Step 4

Fill the cupcake cups 3/4 of the way. (an ice cream scoop works great for this).

Step 5

Bake 17-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

Step 6

Cool completely.

Step 7

In a large, cold metal bowl and using an electric mixer, whip together heavy cream, powdered sugar and remaining peppermint extract until it forms fluffy, slightly stiff peaks.

Step 8

Pipe whipped cream onto the tops of the cupcakes.

Step 9

Sprinkle with red and green sugar sprinkles and place a straw into each cupcake at a diagonal angle.

Step 10

Enjoy!