Preheat oven to 350 degrees.

Melt the butter and chocolate together in the microwave on medium power stirring every 30 seconds or on low heat on the stovetop. Once fully melted stir in a heaping tablespoon of unsweetened cocoa powder. Set aside to cool.

In a medium bowl combine remaining cocoa powder, flour, baking soda, baking powder and salt. In a large bowl whisk together eggs, sugar, brown sugar, vanilla and peppermint. Whisk the butter/chocolate mixture into the large bowl then stir in buttermilk. Gradually add flour mixture and stir until just combined, batter will be very thick.

Line a muffin tin with 12 cupcake liners. Spoon batter evenly into the 12 cupcake liners in the muffin tin. Bake until toothpick comes out clean when inserted, about 18 minutes. Cool cupcakes completely before frosting.

Make Frosting: Beat softened butter on medium speed with a standmixer or electric mixer until smooth and creamy, about 3 minutes. Add powdered sugar, a splash of cream, vanilla extract, peppermint extract, and a pinch of salt and beat on high until frosting is fluffy, about 1-3 minutes, scraping down sides when necessary. Add more cream if frosting is too thick or more powdered sugar if frosting is too thin. Once frosting has reached desired consistency add more peppermint extract and/or salt to taste if necessary.

Once cupcakes are completely cooled fill frosting bag with frosting and pipe onto cupcakes. Drizzle (or use another frosting bag to dot) melted chocolate on cupcakes. Sprinkle with crushed candy canes and serve!