Page 443 - Cupcakes

SETTING TIME: 1 HOUR

¾ cup heavy (whipping) cream

8 ounces (1⅓ cups) semisweet chocolate chips
1 tablespoon liqueur of your choice or 1 teaspoon pure vanilla extract (optional)

1. Place the cream in a small heavy saucepan over medium heat. Bring it to a
boil, stirring. Meanwhile, place the chocolate chips in a large stainless steel
mixing bowl. Remove the cream from the heat and pour it over the chocolate.
Stir with a wooden spoon until the chocolate has melted. Stir in the liqueur, if
desired. Let sit at room temperature for 1 hour or chill for 20 to 30 minutes so it
thickens into a spreadable consistency.

2. Use to frost or fill the cupcakes of your choice.

the Cupcake Doctor says...

Double the recipe if you are making Inside-Out Peanut Butter Cupcakes.
For a deeper flavor, but with the ease of using chocolate chips, try the
Ghirardelli Double Chocolate Baking Chips.