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1
Preheat oven to 350*F.
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2
Grease and flour 12 standard-size muffin cups, or line with paper wrappers; set aside.
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3
CUPCAKE BATTER: Melt 1 cup of the mint chips and the butter together in a small saucepan over low heat, stirring often, until melted and smooth.
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4
Remove pan from heat; set aside.
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5
In a small bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
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6
In a medium bowl, using an electric mixer on high speed, beat the eggs for about 1 minute.
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7
Gradually beat in the sugar until the mixture is light.
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8
Reduce mixer speed to medium; blend in the melted chocolate mixture, sour cream, and vanilla.
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9
Reduce mixer speed to low; blend in the flour mixture, 1/3 at a time, just until combined.
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10
Spoon the batter into the prepared cups; bake until the tops are shiny and crackled but still soft when lightly pressed with a fingertip, about 20 minutes.
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11
Cool completely in the tins on a wire rack.
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12
MAKE THE GLAZE: Bring the cream to a simmer in a small saucepan over moderate heat.
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13
Add the remaining 1 cup mint chips, butter, and corn syrup, shaking the pan to immerse the chocolate and butter completely in the hot cream.
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14
Let stand for 1 minute; beat with a spoon until smooth.
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15
Spoon glaze over the tops of the cooled cupcakes; let stand until set.
