1 c. butter
3 c. powdered sugar
4 eggs
2 tsp. vanilla
1 1/2 tsp. instant coffee
4 oz. unsweetened chocolate
1 c. chopped nuts
Cool Whip

Cream butter until smooth. Add powdered sugar and mix. Add eggs and beat well. Melt unsweetened chocolate. Add chopped nuts to chocolate and stir until blended. Add melted chocolate mixture to the creamed butter and sugar mixture. Mix well. Line muffin tins with foil muffin papers. Fill each muffin tin 2/3 full with chocolate mixture. Place muffins in freezer. Allow muffins to become firm before serving. When ready to serve, top each muffin with a spoonful of Cool Whip and serve.