• Preheat oven for 350 degrees.
• In a mixing bowl, combine the brownie mix, eggs, oil, and milk, mixing until smooth.
• Place cupcake liners into your muffin tin, and fill about halfway full of the brownie batter, and set aside.
• Clean the mixing bowl, then combine vanilla cake mix, eggs, oil and heavy cream.
• Blend on high for 2 minutes, scrape down the sides and mix again for 2 more minutes.
• Cut the peppermint bark with the sharp knife on the cutting mat until it's in small pieces.
• Drop in the crushed peppermint bark and mix well.
• Add red food coloring, swirling it into the batter, but not mixing the color completely.
• Fill the cupcake liners completely with the cake batter, right on top of the brownie batter, and bake for 22 - 25 minutes, or until a toothpick inserted in the center comes out clean.
• Remove the cupcakes from the oven and transfer to a wire rack to cool completely.

To make the frosting:

• In the mixing bowl, combine the softened butter, Crisco, Vanilla, and 1 Tablespoon of the heavy cream, and blend until light and fluffy.
• Add the powdered sugar in 1/3 increments, blending between each increment, and a few drops of the remaining cream until all the powdered sugar has been added.
• Scrape down the sides of the bowl, and blend for two additional minutes.
• Refrigerate the frosting until cupcakes are cool, and frosting is chilled.
• When the cupcakes have cooled completely, remove the frosting from the refrigerator, and place in a large pastry bag with a fluted tip.
• Starting at the outer edge, swirl the icing onto the cupcakes, swirling up to a peak in the center.
• When each of the cupcakes have been frosted, cut some of the Ghirardelli peppermint bark into pieces, then place them on top of the frosting of each cupcake, along with a couple of whole pieces of peppermint bark.
• Serve and Enjoy!