• Preheat oven to 350°. Spray miniature muffin cups with nonstick cooking spray or use mini muffin liners.
• In a microwave safe dish, heat ½ package of chocolates about 18 pieces on 50% power for 1 minute; stir. Continue microwaving and stirring in 30-second intervals on 50% power until melted and smooth. Set aside to cool.
• Combine flour, baking soda, and salt in a bowl and whisk to combine. Set aside.
• In a large mixing bowl, mix sugar, oil, eggs, and vanilla until well blended. Mix in cooled chocolate. Add sour cream and mix to combine.
• Add dry ingredients and mix just until blended. Mix in zucchini.
• Fill muffin cups ¾ full with batter. (I used a #50 scoop.)
• Bake 12 minutes until a toothpick inserted in center comes out clean. Cool for 5 minutes in the pan then transfer to a wire rack to cool before glazing.

Chocolate Glaze

• Put remaining half package of chocolates in a small glass bowl and set aside. In a small microwave-safe bowl, combine heavy cream and corn syrup; microwave heavy cream just until it starts to boil, about 30 seconds.
• Pour over the chocolate; set aside for 3 minutes. Whisk until chocolate is melted and smooth. If necessary, microwave an additional 10 seconds at 50% power.
• Dip the tops of the bites in the chocolate to glaze.