Cupcakes:

Preheat oven to 350 degrees F. Line a 12-cup muffin tin with festive holiday cupcake liners.

In a medium bowl, combine flour, baking powder, cocoa, and salt. Set aside.

In the bowl of a stand mixer, or using a hand mixer, cream butter and sugar together until light and fluffy. Add eggs and vanilla and mix on medium speed until thoroughly blended.

Add the milk and dry ingredients to your egg mixture, starting with 1/4 of the flour mix, then 1/4 of the milk mix. Continue until all ingredients are in the mixing bowl. Blend well on low speed.

Fill cupcake liners 2/3 full and bake for 18-20 minutes, or until a cake tester inserted in the middle of one of the cupcakes comes out clean.

Allow cupcakes to cool in the tins for a couple minutes, and then transfer to a wire rack to cool completely.

Frosting:

Using an electric or stand mixer, whip butter until fluffy. Add powdered sugar, ½ cup at a time, beating on low speed after each addition until all powdered sugar is incorporated with the butter.

Add extracts and creamer, blending until fully combined so flavor is uniform. Add more or less peppermint extract, to taste.

Frost cooled cupcakes using a piping bag or angled knife.