4) Bring cream to a simmer in small saucepan over medium heat. Place remaining 6 oz. chopped chocolate in medium heatproof bowl. Pour hot cream over chocolate; let stand 2 minutes. Whisk mix until chocolate is melted and mix is smooth. Stir in peppermint extract. Dip tops of cupcakes in chocolate mix; return to wire racks. Let stand 10 minutes; dip tops again, if desired. Sprinkle with crushed candy canes.
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