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Instructions |
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1) Preheat oven to 350 F. Line 36 mini (1 3/4-inch) muffin cups with paper baking cups.
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2) Combine 2/3 cups chocolate chips and butter in large microwavable bow. Microwave on high for 30 seconds; stir. Repeat at 10-second intervals until chocolate chips are melted and mix is smooth. Let stand to cool slightly.
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3) Add granualted sugar to chocolate mix; beat until well blended. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Add flour and salt; beat until well blended. Spoon evenly into prepared muffin cups.
Bake 15 minutes or until tops are firm. Cool in pan 5 minutes. Remove to wire rack; cool completely.
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5) Bring cream to a simmer in small saucepan over medium heat. Place remaining 3/4 cup chocolate chips in medium heatproof bowl. Pour hot cream over chocolate chips; let stand 2 minutes. Whisk mix until chocolate is melted and mix is smooth. Dip tops of cupcakes in chocolate mix; return to wire racks. Let stand 10 minutes; dip tops again, if desired. Decorate with spinkles. Let stand until set.
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Originally Submitted
5/27/2013
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