• 16 oz. (3 cups) chocolate or candy coating
• 1/2 cup whipping cream
• 6 tablespoons butter

Put all ingredients into microwave safe bowl. Microwave for 25 seconds. Stir. Place in microwave for a few seconds at a time until ingredients are warmed and chocolate is melted. Do not overheat. Remove from microwave and stir until glaze is shiny and all ingredients are well blended. This icing is best if used immediately; however, if you need to use at a later time, heat no more than 4 seconds at a time, as mixture is very sensitive.
*Hint: If icing sets up before all cupcakes are glazed, place glaze in microwave for three-second intervals, stirring thoroughly between each interval.

Recipe and image taken with permission fromVi Whittington and Autumn Carpenter's Book, Creative Cupcakes.