Recipe information
Yield
Makes enough to cover 12 to 14 cupcakes
Ingredients
2 3/4 cups mini semisweet chocolate chips
2 cups heavy cream
1 tsp unsalted butter
Preparation
Step 1
1 Put the chocolate chips in a large heatproof bowl. Bring the cream to a boil in a medium saucepan.
Step 2
2 Just before the cream comes to a full boil, pour the cream into the chocolate chips and whisk together until smooth.
Step 3
3 Add the butter and stir until smooth and shiny. Place plastic wrap directly over the surface to prevent a skin from forming, then let stand at room temperature overnight to cool. Store in the refrigerator, covered, for up to three weeks.
From Zombie Cupcakes: From the grave to the table with 16 cupcake corpses by Zilly Rosen, (C) © 2011 Andrews McMeel Publishing, LLC
