Spray a mini muffin tin with cooking spray.
Put in mini muffin cups and spray those. This helps the papers stick to the pan.
Melt 4 oz of chocolate on low heat.
Put a small dollop of chocolate in each tin. Spread around with a straw and make sure to get up the sides. You only need a light covering. Freeze for at least 30 minutes.
Make filling: In the bowl of an electric mixer with the paddle attachment, mix shortening, powdered sugar, peppermint extract and crushed candy canes.
Put filling in a plastic bag and cut off the corner. Pipe a small dollop of filling in each muffin cup.
Melt the remaining chocolate over low heat.
Using a mini ice cream scooper, add chocolate to each muffin cup, completely covering the creamy filling.
Top with candy cane crumbs and freeze for 30 minutes.
Store in refrigerator.