Today, I totally winged it on some chocolate icing on chocolate mint cupcakes . And to date, this is my finest work. I am totally guessing at the measurements, because I just kind of threw everything into the pan. Spray small saute pan with cooking spray. Over medium heat, whisk together 3/4 cup semi-sweet chocolate chips (dairy free - Wegman's brand, in our case), 2 or 3 T. soy milk and, if desired, 1 t. peppermint extract, until very smooth. Ice cupcakes while still warm.