Melt chocolate mint candy wafers or semi-sweet pieces with margarine over hot (not boiling) water, stirring until smooth. Cool to room temperature. Place paper baking cups in muffin pans. With a teaspoon, swirl chocolate mixture around inside cups, covering entire surface with a thin layer of chocolate. Chill. When chocolate cups harden, tear off paper. Fill with rounded scoops of ice cream (peppermint or green mint is especially festive for the holidays). Top each dessert with a mint wafer. Makes 8 servings. (Try other ice cream flavors, too!)