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.
