Unwrap the Peppermint Patties and lay them out on a cookie sheet.

Use the white icing to pipe a snowflake to the front of each one. Set aside to dry.

To make the cupcakes, preheat the oven to 180C/350F/Gas 4. Line cupcake pans with 18 cupcake liners and set aside.

Using an electric handheld or stand mixer, place the cake mix, butter, milk, and eggs into a large bowl and mix until combined and smooth.

Fold in the blue sprinkles.

Use an ice cream scoop to divide the cupcake batter between the liners - about three-quarters full.
Bake for 20 minutes or until an inserted toothpick comes out clean.

Leave to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely before decorating.

To make the frosting, use an electric stand or handheld mixer and add the butter, powdered sugar, cream, and vanilla to the bowl.

Beat on medium speed until creamy and smooth and stiff peaks form.

Transfer the frosting into a large piping bag fitted with a star tip.

Pour the sprinkles into a bowl and stir to mix.

Pipe a thick ring around the edge of each cooled cupcake and dip into the sprinkles to cover.

Pipe a swirl of frosting on top of the sprinkles layer.

Place a decorated Peppermint Pattie into each cupcake.

Enjoy and Happy Holidays!