1 c. real butter
2 c. sifted powdered 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

In a large bowl at high speed, beat butter and powdered sugar until light and fluffy. Beat in chocolate, eggs, vanilla and peppermint extracts until light and fluffy. Use a pastry bag 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.

To serve, top with whipped cream. Serve immediately.