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Chocolate icing

foodie444
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This recipe goes with: Black and White Cupcakes

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• 1/4 cup whipping cream
• 1 tablespoon light corn syrup
• 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1/2 teaspoon vanilla extract

Bring cream and corn syrup just to simmer in heavy small saucepan over medium heat. Remove from heat. Add chocolate and vanilla; whisk until melted and smooth.

Spread chocolate icing over half of each cupcake. Spread white icing on second half of each cupcake. Let stand until set, about 1 hour. (Can be made 1 day ahead. Store in single layer in airtight container at room temperature.)