In the mixing bowl of a stand mixer, blend the brownie mix, eggs, oil, and milk, until smooth.  Place the cupcake liners in the muffin tin(s), and fill 1/2 full with the brownie batter, and set aside. Rinse out the mixing bowl, and add the Vanilla cake mix, eggs, oil and heavy cream.  Blend on high for 2 minutes.  Scrape down the sides of the mixing bowl, and mix again. Cut the peppermint bark with the sharp knife on the cutting mat until it's in small pieces.  Add the crushed peppermint bark to the mixing bow,  and mix well.  Add the red food coloring, swirling through the batter, but not mixing completely.  Fill the cupcake liners with the cake batter, on top of the brownie batter, and place the cupcakes in the oven at 350 for 22 - 25 minutes, or until a toothpick inserted in the center comes out clean.  Remove the cupcakes from the oven to a wire rack to cool, and cool completely.

Make the Frosting:  In the mixing bowl of a stand mixer, place the softened butter, Crisco, Vanilla, and 1 Tablespoon of the heavy cream in the the mixing bowl, and blend until smooth, light and fluffy.  Add the powdered sugar a little at a time, blending between additions, and a few drops of the remaining cream until all the powdered sugar has been added.  Scrape down the sides of the mixing bowl, and blend again.  Place mixing bowl in the refrigerator until cupcakes are cool, and frosting is chilled.

When the cupcakes are cool, remove the frosting from the refrigerator, and place in a large pastry bag with a fluted tip (see link).  Starting at the outer edge, swirl the frosting onto the cupcakes, swirling up to a point or peak in the middle of the cupcake (see photo).  When all cupcakes have been frosted, cut a few of the Ghirardelli peppermint bark in pieces, and place them in the frosting of each cupcake, along with a couple of whole pieces of peppermint bark (see photo).  Serve and Enjoy!