[For The Cupcakes:] 1 1/2 cups all-purpose flour 1 1/4 cups sugar 1/4 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/3 cup canola oil 1 cup prepared hot cocoa, cooled 1 teaspoon vanilla extract 2 eggs, lightly beaten 1/2 cup mini chocolate chips [For The Whipped Cream] 1 1/4 cups heavy cream 1/3 cup powdered sugar 1/2 teaspoon vanilla extract [Garnishes:] mini marshmallows mini chocolate chips crushed peppermints 18 mini candy canes For The Cupcakes: Preheat oven to 350 degrees. Line cupcake tins with 18 paper liners and set aside. In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Using a wire whisk, blend the dry ingredients thoroughly. Add the oil, prepared hot cocoa, vanilla and eggs to the dry ingredients. Whisk until well incorporated and no lumps remain. Stir in the chocolate chips. Evenly divide the batter between the lined cupcakes tins. Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes; then place them on a rack to cool completely. For The Whipped Cream: In a medium bowl, combine heavy cream, powdered sugar and vanilla extract. With an electric mixer on medium speed, beat until thick, creamy, and slightly stiff, being careful not to overbeat. To Assemble The Cupcakes: Pipe or mound the sweetened whipped cream onto the cooled cupcakes. Garnish with a sprinkling of mini marshmallows, mini chocolate chips and crushed peppermints. Add a mini candy cane tucked into the side of the cupcake, to make a handle for the "mug" of hot cocoa. Serve immediately. Cover and refrigerate any leftovers.