Line muffin tins with 18 paper muffin cups. Prepare cake batter according to package directions; spoon into muffin cups. Bake at 350°F about 25 minutes or until toothpick inserted into cupcakes comes out clean. Cool completely.

Cut off tops of cupcakes. With small spatula, spread frosting on tops; decorate with sprinkles or crushed candy canes. With spoon, scoop out insides of cupcake bottoms to form shells. Put a scoop of Peppermint into each cupcake. Place tops back on cupcakes at a slight angle. Serve immediately or place in freezer until needed.