INGREDIENTS
- Cupcakes Ingredients:
- 1 1/2 cups sugar
- 1/4 cup LAND O LAKES® Butter, softened
- 2 eggs
- 1 cup LAND O LAKES® Sour Cream
- 1/2 cup milk
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Frosting Ingredients:
- 3 cups powdered sugar
- 1/4 cup LAND O LAKES® Butter, softened
- 3 to 4 tablespoons milk
- Glaze Ingredients:
- 1 cup real semi-sweet chocolate chips
- 4 teaspoons shortening
DIRECTIONS
- Heat oven to 350°F. Combine sugar and 1/4 cup butter in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs; continue beating until creamy. Add sour cream, milk and vanilla. Continue beating until well mixed. Add all remaining cupcake ingredients. Reduce speed to low; beat until well mixed.
- Fill each paper-lined muffin cup with about 2 tablespoons batter. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.
- Combine powdered sugar and 1/4 cup butter in small bowl. Beat at low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency.
- Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth (3 to 4 minutes). Place melted chocolate in small heavy-duty resealable plastic food bag; snip tip from one corner to make very small hole.
- Frost 6 cupcakes at a time, using about 1 tablespoon frosting for each cupcake. Immediately pipe 3 concentric circles of melted chocolate onto each frosted cupcake. Starting at center, draw toothpick 5 or 6 times through chocolate circles to outside edge of frosting to make spider web design. Repeat with remaining cupcakes and frosting. Let stand until chocolate is firm.
- Recipe Tip: Microwave chocolate chips and shortening in small heavy-duty resealable plastic food bag on HIGH until chips are melted (30 to 60 seconds). Squeeze bag several times to combine melted chips and shortening.
