Glaze:
1/2 cup heavy cream
1 tablespoon light corn syrup
1 cup semisweet chocolate chips
Glaze: Heat the cream and corn syrup in a small saucepan over medium heat until it just comes to a boil. Remove from heat and stir in the chocolate chips. Cover and let stand 5 minutes. Whisk until smooth.
Dip the tops of the filled cupcakes into the chocolate glaze. Place on a cooling rack to set for 10 minutes.
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