Preheat oven to 350 degrees F. Line a cupcake pan with 8 paper liners.
In a large bowl, cream together butter and sugars. Beat in eggs and vanilla. Scrape bowl as needed. Mix in baking powder and unsweetened cocoa powder. Alternate additions of sour cream and flour until fully incorporated and no streaks remain.
Divide mixture between paper liners.
Bake for 20-22 minutes, or until a toothpick inserted comes out clean. Cool on a wire rack.
In a large bowl, beat together butter, shortening, and peppermint extract until smooth. Add powdered sugar in 1/2 cup batches, mixing well between additions. Continue mixing until fully combined and smooth.
Frost cooled cupcakes with a piping bag and piping tip, or an offset spatula. Decorate sides of frosting with crushed candy canes. Top off with PEEPS® Delights™ Peppermint Bark Flavored Marshmallow Chicks Dipped in Dark Chocolate.
Store in an airtight container for up to several days.
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