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

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

Using a pastry bag with tube, 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. To serve, remove from freezer, top with whipped cream if desired. Serve immediately. Serves 18.