Raspberry Brownie Cups

Heat oven to 350 ºF. Arrange 56 mini foil baking cups (1 1 ⁄2 in. across bottom) on 2 rimmed baking sheets. Brownie Cups: Melt butter in a medium saucepan over medium-low heat. Add chocolate chips; stir until melted and smooth. Remove pan from heat. Briskly stir in sugar, eggs and extract. Stir in flour until blended. Fill each baking cup with 1 level measuring tablespoon batter. Bake 15 minutes, or until tops look cracked and a wooden pick inserted in center comes out clean. Set baking sheets on wire racks to cool completely. Topping: Heat cream in medium saucepan over medium-low heat until bubbles form around edge. Remove from heat; add chips. Let stand 5 minutes; add extract. Stir until chocolate melts and mixture is smooth and glossy. Spoon 1 ⁄2 teaspoon on each brownie cup. Let set at room temperature, or refrigerate.