• Preheat the oven to 325° F. Coat mini muffin tins with cooking spray- note that the non-stick spray made specifically for baking works best! This recipe makes 75-85 mini cupcakes so I ended up baking 3 1/2 batches in my mini cupcake pan that holds 24 cupcakes.
• Beat the ingredients for the cupcakes in a large bowl with an electric mixer for several minutes until smooth and somewhat whipped looking.
• Fill each muffin hole about 3/4 way full. I used a heaping small cookie scoop and it worked perfectly! Bake each pan for about 12-14 minutes or until a toothpick inserted in the center comes out clean.
• Cool the pan for a few minutes, then overturn cake bites onto a wire rack. Turn cakes right side up and let cool another 5 minutes. Then you're ready to glaze them!

To make the Chocolate Glaze:

• Combine butter, milk and corn syrup in a small bowl. Microwave for 30 seconds, or until butter is melted and mixture is smooth.
• Whisk in melted chocolate chips and powdered sugar until smooth. (I melted my chocolate in the microwave for 30 seconds, then 10 second intervals until completely smooth. Remember to not overcook chocolate or it will seize!) Glaze will set up, so return it to the microwave if needed to soften and whisk smooth again.
• Dip each cake bite into the glaze and set it on the wax paper. Immediately add sprinkles to the top.
• If the glaze hardens a bit, stick the bowl in the microwave for 15 seconds. Repeat until all cake bites are glazed. They take just a few minutes to cool and firm up and they're ready to serve!