1 c. butter
2 c. powdered sugar
4 sq. unsweetened chocolate, melted and cooled
4 eggs
1 tsp. peppermint extract
1 tsp. vanilla extract
Pinch salt
1 c. heavy cream, whipped
2 c. vanilla wafer crumbs

Beat butter and sugar until light and fluffy. Add chocolate and mix well. Add eggs and beat 3 or 4 minutes after each addition. Add flavoring and salt and mix well. Fold in whipped cream. Place approximately 1 teaspoon crumbs into bottom of 24 paper lined cupcake tins (foil back cupcake liners work especially well). Fill with chocolate mixture and sprinkle with remainder of crumbs.

TOPPING:

1/2 c. butter
1 c. powdered sugar
2 eggs
3 sqs. unsweetened chocolate, melted and cooled

Beat butter and sugar until light. Add eggs and chocolate; mix well. Pipe or drop dollop of chocolate onto each pie pressing slightly into mixture so it sticks when frozen. Freeze.

When hardened may be stored in plastic bags. Serve frozen.