Use an electric hand mixer to cream your butter and granulated sugar together until smooth.
Whisk in the eggs, peppermint extract, and milk until the mixture is fully mixed together and the eggs yolks are fully beaten.
Gently whisk the cocoa powder, flour, and baking powder into the cupcake batter, just until fully incorporated. DO not overmix.
Divide the batter among 12 cupcake liners in a muffin tin. Bake your cupcakes for 20 minutes.
While the cupcakes are in the oven, prepare the frosting by whisking together the cream cheese, powdered sugar, food coloring, and vanilla in a large bowl until it is smooth and creamy. Scrap the bottom of the bowl to make sure no clumps of cream cheese are stuck.
Allow the cupcakes to fully cool (on a wire rack preferably) and then frost the cupcakes, serve, and enjoy!
Notes
TIPS:
Allow to fully cool. Making sure that you allow the chocolate cupcakes to completely cool before frosting is key or the frosting won't turn out the way that it should.
Butter. Make sure the butter is softened or at room temperature to make sure that it blends together with the sugar much easier.