1 c. real butter
2 c. sifted 10X sugar
4 oz. unsweetened chocolate, melted and cooled
4 eggs
2 tsp. vanilla extract
1 tsp. peppermint extract
1 tbsp. graham cracker crumbs (optional)
Whipped cream (optional)

In a large mixer bowl at high speed, beat butter and 10X sugar until light and fluffy. Beat in chocolate, eggs, vanilla, and peppermint extracts until light and fluffy.

Using a pastry bag with a fluted tip, pipe (or just spoon) into 18 paper-lined muffin cups. Sprinkle with optional graham cracker crumbs. Freeze at least 5 hours or up to 2 weeks (cover tightly).

To serve, remove from freezer; top with whipped cream if desired. Serve immediately.