In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla.

Add the granulated sugar and whisk to combine.

Add the flour, cocoa, and baking powder. Mix just until combined.

Divide the batter between the cupcake tins, filling each one ¾ of the way full.

Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cupcakes to a wire rack and set them aside to cool before frosting.

Add the butter to the bowl of a stand mixer fitted with the paddle attachment.

With the mixer on low speed, slowly add the powdered sugar. Once all of the powdered sugar has been incorporated, add the melted white chocolate and vanilla extract.

Turn the mixer to high speed and beat until the buttercream is light and fluffy-- about 2 minutes. If the buttercream is too dry, feel free to add a tablespoon of milk to bring it together.

Transfer the buttercream to a piping bag fitted with your choice of tip.

Frost the cupcakes as desired and top with crushed candy canes.

Store the cupcakes in an airtight container in the fridge for up to three days.