Chocolate Peppermint Crunch Cupcakes (with a Cake Mix!)

Preheat the oven to 350 F and line a cupcake pan with 6 cupcake liners.

In a medium bowl, combine the cake mix, egg, water and cream. Beat with an electric mixer for 1 minute.

Evenly divide the cake batter into the 6 cupcake liners. Put pan into the oven and bake for 18-20 minutes, or until a toothpick inserted in the center of one comes out clean. Remove pan from oven and set on a rack. Let the cupcakes cool completely.

For the topping: In a small bowl, melt the chocolate chips and butter in the microwave in 15-second intervals, stirring between each. It should only take two or three 15-second intervals.

Stir in the peppermint extract once the mixture is melted smooth.

Have the crushed candy canes ready in a bowl.

Dip the top of each cupcake in the melted chocolate, and then roll it in the crushed candy canes. Set cupcakes on a plate.

You can let the chocolate harden in the fridge for 30 minutes, but do not store the cupcakes in the fridge any longer than that because the candy canes will weep.