Preheat oven to 350 degrees.

Mix flour, cocoa, baking soda and salt in small bowl.

Beat sugar, butter, eggs and vanilla extract in a large mixing bowl. Gradually mix in the flour mixture and milk. Add cupcake liners to cupcake pan and then the batter into the wrappers.

Bake at 350 for 18 to 20 minutes or until you can insert a toothpick in the center and it comes out clean.

Let cool completely.

Using an electric mixer on medium, whip cream cheese and butter together until smooth.

Add the peppermint extract and with the mixer on low, slowly add the powdered sugar. Continue adding powdered sugar to the frosting until you get your desired level of sweetness and thickness.

Mix in the crushed candy canes.

Add a crumbled napkin or paper towel inside paper cups, then place an unfrosted cupcake on top of napkin.

After the cupcakes are placed inside the cups, add frosting to a pipping bag and frost your cupcakes to make it look like whipped cream over hot chocolate.

Break off a piece of candy cane and place inside the frosting and serve.