Melt chocolate chips and oil in 30 second intervals in microwave, just until melted.

Spoon chocolate into chocolate mold all the way to the top.

Gently tap mold against counter to remove bubbles.

Using something with a long flat edge, wooden spoon handle or cookie stick, scrape off all excess chocolate.

Place mold on small baking sheet and refrigerate until solid.

Store in airtight container in fridge.

Place on cupcakes.