Melt the unsalted butter in a saucepan over low heat or in a microwave-safe bowl in 30-second intervals. Pour into a large mixing bowl and cool to below 90°F (32°C) — approximately 10–15 minutes.

Add the granulated sugar to the cooled butter and stir with a silicone spatula in wide circular strokes for approximately 30 strokes until fully incorporated and pale tan.

Add the eggs one at a time, stirring vigorously for 20 strokes after each addition before adding the next. Add the vanilla extract and stir to combine.

Sift the Dutch-process cocoa powder directly over the wet mixture. Add the flour, fine sea salt, and baking powder. Fold with the spatula from the bottom of the bowl upward — exactly 20 strokes. Stop at 20 strokes even if faint flour streaks remain.

Using a 1-tablespoon scoop, portion approximately 2 tablespoons (35–38g) of batter per cup — filling each to one-third full across all 12 lined cavities.

Bake at 325°F (165°C) for 18 to 20 minutes — start checking at 18 minutes. The cups are done when the edges are set and matte and a toothpick inserted into the center comes out with moist crumbs, not wet batter.

Immediately after pulling the pan from the oven, use the back of a rounded teaspoon or the flat bottom of a small shot glass to press firmly down into the center of each cup — creating a deep well with walls on all sides. Press all 12 cups before the pan cools. Transfer to a wire rack and cool completely — approximately 45 minutes to 1 hour.

Once the brownie cups are fully cooled, beat the room-temperature full-fat block cream cheese alone in a medium bowl using a hand mixer or stand mixer with the paddle attachment on medium speed for exactly 2 minutes until completely smooth. Scrape the bowl after 1 minute.

Add the sifted powdered sugar in two additions — beat on low for 30 seconds after each addition, scraping the bowl between additions.

Add the heavy whipping cream, peppermint extract, and vanilla extract. Beat on medium speed for 1 minute until smooth, slightly lightened, and holding a soft peak.

Divide the filling evenly among the 12 cooled brownie cups — approximately 1½ to 2 tablespoons (25–30g) per cup. Spread gently to the edges with the back of a spoon or a small offset spatula.

Place candy canes in a zip-lock bag and crush with a rolling pin to a mix of coarse chunks and fine crumble. Scatter generously over each filled cup and press lightly so the largest pieces contact the filling surface.

Transfer the filled cups — still in the muffin tin — to the refrigerator. Chill for a minimum of 2 hours before serving.