Prepare the cupcakes according to the box, let cool completely.
For the peppermint ganache, combine all of the ingredients in a small microwave safe bowl. Microwave for 30 second then stir to combine, if needed heat in additional 15 second increments until smooth. Transfer the mixture to a piping bag fitted with a small star tip.
Place the tip into the center of each cupcake a squeeze about 2 tablespoons of the ganache into the center of each cupcake.
In a medium bowl, beat the butter until smooth and fluffy. Beat in the remaining ingredients and beat for 5 minutes until light and fluffy. Transfer to a piping bag fitted with your desired tip and ice the cupcakes. Sprinkle with crushed candy canes, store at room temperature for 1 day or in the refrigerator for 3.
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