Preheat the oven to 325 degrees and line a muffin tin with paper cupcake liners.

In a large bowl with an electric mixer, beat together cake mix, hot chocolate mix, water, oil, eggs and 1 1/2 teaspoons peppermint extract until just combined.

Fold in the peppermint baking chips.

Fill the cupcake cups 3/4 of the way. (an ice cream scoop works great for this).

Bake 17-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

Cool completely.

In a large, cold metal bowl and using an electric mixer, whip together heavy cream, powdered sugar and remaining peppermint extract until it forms fluffy, slightly stiff peaks.

Pipe whipped cream onto the tops of the cupcakes.

Sprinkle with red and green sugar sprinkles and place a straw into each cupcake at a diagonal angle.

Enjoy!