For the cupcakes:

1. Preheat oven to 350°
2. Line a muffin pan with cupcake liners, use holiday themed ones to be more festive.
3. In a medium bowl mix together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
4. In a large mixer bowl, using either a standing mixer or a handheld mixer, cream butter and sugar until it is light and fluffy.
5. Add eggs one at a time until well mixed.
6. Add in vanilla and peppermint (if using).
7. Alternating dry ingredients and milk add in 3 additions. Mix well.
8. Fill the muffin liners 3/4 of the way full with batter.
9. Bake for 15-17 minutes until a toothpick comes out clean.
10. Let cool completely and frost with peppermint whipped cream.

For the Whipped Cream:

1. Unwrap candy canes and place in a food processor. Grind until candy canes are a powder. If you do not have a food processor you can place them in a heavy duty gallon ziplock bag and crush with a rolling pin until the pieces are fine.
2. Whip heavy cream until a soft peak forms.
3. Gently fold the crushed candy canes into the whipped cream until it is all combined.
4. Pipe or spread onto the cooled cupcakes.
5. Chop the peppermint bark until it is pea sized pieces and sprinkle them on top of the whipped cream