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Preheat the oven to 350 degrees F. Line a 24-cup mini muffin tin with paper liners.
Add the oil and chocolate chips to a heat-safe bowl. Warm in the microwave for 1 minute. Remove from microwave and stir together until the chocolate and oil are blended together.
Add the chocolate-oil mixture to a food processor with the rest of the ingredients except the flour. Blend well.
Pulse in the flour.
Divide the batter among the muffin cups, using a heaping tablespoon in each. Flatten a bit with a spoon and add sprinkles if desired.
Bake for 10-12 minutes or until firm to the touch. Let cool fully before serving.