Preheat oven to 350° F. Place cupcake liners in muffin tins. Stir together the cake mix, peppermint extract, eggs, milk and melted butter. Mix until smooth. Place 1 tablespoon of the batter in the prepared liners. After unwrapping the chocolates, place the candy on the freshly laid batter, careful not to push the candy down to the bottom. Fill the rest of the liner with 1/4 cup of batter or until the liner is 3/4 full. Bake for 19 to 23 minutes. Once the cupcakes have cooled completely, use the pastry bag to frost the top of the cupcakes. Crumble 24 peppermint candies or candy canes until it becomes a fine powder. Sprinkle this on top of the frosted cupcakes. 

Calories: 427, Fat: 22 g (12 g Saturated Fat), Cholesterol: 69 mg, Sodium: 260 mg, Carbohydrates: 58 g, Fiber: 1 g, Protein: 4 g.