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1 cup butter softened
2 cups powdered sugar sifted
4 eggs
4 ounces unsweetened baking chocolate melted and cooled
2 teaspoons vanilla extract
1 teaspoon peppermint extract
Whipped cream (optional)
In a large mixer bowl at medium-high speed, beat butter. At medium-low speed, beat in powdered sugar until light and fluffy. At low speed, beat in eggs, one at a time, then chocolate, vanilla and peppermint extract until light and fluffy.
Using a decorating bag fitted with a star tube, pipe or just spoon into eighteen paper-lined muffin-pan cups. Freeze at least 5 hours or up to 2 weeks.
To serve, remove from freezer, top with whipped cream if desired and serve immediately
2 cups powdered sugar sifted
4 eggs
4 ounces unsweetened baking chocolate melted and cooled
2 teaspoons vanilla extract
1 teaspoon peppermint extract
Whipped cream (optional)
In a large mixer bowl at medium-high speed, beat butter. At medium-low speed, beat in powdered sugar until light and fluffy. At low speed, beat in eggs, one at a time, then chocolate, vanilla and peppermint extract until light and fluffy.
Using a decorating bag fitted with a star tube, pipe or just spoon into eighteen paper-lined muffin-pan cups. Freeze at least 5 hours or up to 2 weeks.
To serve, remove from freezer, top with whipped cream if desired and serve immediately
