French Mint Cupcakes

6 ounces chocolate (semi-sweet) semi-sweet chips
1 cup butter softened
2 cups powdered sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 x 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.