In a bowl on a stand mixer fitted with the paddle attachment, place 1 pound crème cake mix, 4 oz softened butter, 2oz whole eggs, 1 oz corn syrup, and 6oz chocolate chips and mix on 1st speed until a cookie dough forms, 30 seconds- 1 minute. Using a conventional size muffin pan, treat pan with pan spray. Using a #30 black handled scoop, scoop cookie dough into muffin pan. Make a small depression in the center of each cavity. Bake at 360 ͦF until cookies are set (they will have a depression in the center). Let cool completely and depan.
Pipe fudge icing into the center depression of each cookie cup, top with chocolate curls.
To make regular cookies, simply follow the above steps, but bake on flat sheet tray lined with parchment.