36 fluffed baking cups
1 (14 1/2-16 oz.) pkg. white angel food cake mix
1/4 c. chocolate sprinkles
1 (6 oz.) pkg. semi-sweet chocolate pieces
2 tbsp. butter
2 tbsp. light corn syrup
Nonpareils for garnish

Place a paper baking cup in each hole, 2 1/2 inch muffin pan aside. Prepare angel food cake mix as label directs, but add chocolate sprinkles with flour mix.

Spoon batter into paper cups. Bake 10 minutes or until golden brown. Cool cakes on wire racks. When cakes are cooled in double boiler over hot, not boiling water, melt chocolate pieces, butter and corn syrup until chocolate pieces is melted and mixture is smooth, stirring frequently with spatula, spread warm chocolate on top of cupcakes with nonpareils if you like.