Chocolate Cookie Cups:

• Preheat oven to 350°. Spray two regular sized cupcake tins with cooking spray.
• Whisk together flour, cocoa powders, baking soda, and salt. Set aside.
• Beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add eggs one at a time and vanilla. Beat until combined. Add flour mixture and mix until just combined.
• Using a large cookie scoop (3 Tbsp) scoop dough into muffin tins.
• Bake for approx. 10-13mins or until mostly set, but still soft in the middle.
• Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well.
• Cool in pans for 10mins, loosen each slightly by twisting it in the pan. Cool for 5 more minutes then remove from pan and cool completely on a wire rack.

Peppermint Cheesecake Filling:

• Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
• In a separate bowl, beat cream cheese, sugar, and peppermint extract until smooth.
• Add whipped cream into cream cheese mixture and beat until combined.
• Using a small food-safe paintbrush, paint two stripes on the inside of a piping bag fitted with a large round tip. Carefully fill with cheesecake filling.
• Pipe a swirl into cooled cookie cups and refrigerate until set (approx. 1-2 hours).
• Sprinkle with chopped candy canes if desired.
• Serve chilled and eat within 2-3 days. Or freeze for up to 4 weeks (without chopped candy cane).