4 sqs. unsweetened chocolate
1 c. butter, softened
2 c. sifted confectioners' sugar
4 eggs
1/4 tsp. peppermint flavoring
2 tsp. vanilla
1 c. vanilla wafer crumbs

Melt the chocolate over hot water. Beat together butter and sugar until light and fluffy. Add chocolate and continue beating until smooth. Add eggs and blend in well. Add peppermint and vanilla and beat until well blended. Place cupcake papers in muffin tins. Cover bottom of each cup with cookie crumbs. Spoon into papers and freeze. When ready to serve, peel off paper. Top with whipped cream and cherry. Makes about 1 dozen cupcakes.