Cupcakes in Edible Cups

I love cupcakes.  They are fun, portable and delicious.  What's not to like?  These mini cupcakes are little bites of heaven in their own edible chocolate cups.  Making the cups is time-consuming but the presentation is delightful and the taste is divine. I hope you enjoy!

Chocolate Cups
 Makes 12

1 package of semi-sweet chocolate chips
Mini cupcake liners

Melt chocolate in a double boiler over medium-low heat.  Use a clean paintbrush to brush chocolate into each small cupcake liner.  Place in the freezer for 15 minutes.  Repeat the process 3-4 times.  After freezing for the last time, remove the paper liner carefully.  Place in the freezer until ready to use. 

Vanilla Cupcakes
Makes 24

1/2 c. unsalted butter, softened
2/3 c. white sugar
3 large eggs
1 tsp. vanilla
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. milk

Preheat oven to 350 degrees F.  Cream the butter and sugar until fluffy.  Add the eggs, one at a time.  Beat after each addition.  Add the vanilla and beat.  In a separate bowl, mix flour, baking powder and salt.  Gradually add flour mixture to butter mixture.  Mix completely.  Evenly fill mini muffin cups.  Bake 15-20 minutes or until browned and a toothpick inserted comes out clean.  Allow to cool before icing.

Chocolate Cream Icing

1 package milk chocolate chips
4 c. heavy whipping cream
1/4 c. white sugar
1/2 tsp. vanilla

Melt chocolate using a double boiler oven medium-low heat.  In the meantime whip the cream, sugar & vanilla until stiff peaks form.  Once the chocolate is melted gently fold the cream into the chocolate. 

To assemble:

Remove cooler cupcakes from the liner.  Place in chocolate cup and top with icing.