French Mint Cupcakes

1 6 ounces pkg semisweet chocolate chips

1 cup soft butter

2 cups confectioners sugar

4 large eggs

1 teaspoon vanilla

1 teaspoon peppermint extract

nuts

Melt chips; cool and set aside. Beat butter, using electric mixer. Add sugar. Add cooled chocolate, beat 5 minutes. Beat in eggs, one at a time. Mix in vanilla and peppermint extract. Sprinkle nuts on bottom of 24 paper holders in cupcake pan. Fill each cupcake holder half full. Sprinkle with nuts. Freeze for at least 3 hours. Makes 24.

Converted by MC_Buster.