Rice Crispy Cupcakes - Recipe

1 cup bittersweet chocolate
1/4 cup unsalted butter, softened
5 tbsp. corn syrup
3 cups rice krispies cereal

Place 12 foil or paper baking cups on a tray. Place the chocolate and butter in a double boiler or in a medium bowl over a pan of simmering water. Stir the mixture until melted and well combined. Remove pan from the heat and stir in the cereal and corn syrup. Drop spoonfuls of the mixture into the cups. Refrigerate for 1 hour.

Makes approximately 12 cupcakes