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Export 10 ingredients for grocery delivery
Step 1
Preheat oven to 350°. Unroll piecrusts on a flat surface. Cut 60 rounds, using a 2 1/2-inch cutter. Press rounds onto bottoms and up sides of a lightly greased (with cooking spray) 24-cup miniature muffin pan. Refrigerate remaining piecrust rounds until ready to use.
Step 2
Whisk together sugar and next 4 ingredients in a medium bowl. Whisk in melted butter, vinegar, and vanilla. Add eggs, whisking until well blended. Spoon about 1 heaping teaspoonful chocolate mixture into each piecrust shell.
Step 3
Bake at 350° for 20 to 24 minutes or until set and crust is golden brown. Cool completely on a wire rack (about 30 minutes). Repeat with remaining piecrust rounds and chocolate mixture.