Cake:  Heat butter in a medium saucepan over medium heat.  Stir in the cocoa and mix.  Pour in the boiling water, stirring to combine.  Allow the mixture to boil for 15 seconds, then remove it from the heat and set aside.

In a separate bowl, stir whisk together the flour, sugar, baking soda, and salt. Set aside.

In a separate small bowl, mix the buttermilk, eggs, and vanilla.

Pour the chocolate mixture over the flour mixture and stir until halfway combined.  Pour in the buttermilk mixture and stir just until the batter comes together.  Don’t over mix.

Fill muffin cups two-thirds full and bake until set, about 18 minutes.  Remove from the oven and allow to cool completely.

Peppermint Frosting:  Beat the butter to get it started, then add in the powdered sugar.  Beat on low while adding the cream to desired consistency. When it comes together, add the crushed peppermints to your liking, reserving some for garnish.  Beat the frosting on high until it's light and fluffy, 30 seconds or longer if needed.

Frost the cooled cupcakes then sprinkle on more crushed peppermints or candy canes.

If you don’t have buttermilk on hand, combine a little less than 1/4 cup of whole milk with 3/4 teaspoon of white vinegar.