Here is an awesome recipe. I goofed it up the first time I made it which was on Saturday becuase I didn’t have sour creama dn thought I could substitute for it…but you really can not! However, I tried again on Sunday and they just came out so good everyone really liked them…well, except for my dad but he doesn’t really like sweets…I know can you believe it!

Anyways, I got this recipe from Razzle Dazzle - one of my favorites. And these would be the perfect treat for that class party or that halloween party you are having or going to!

12 oz. chopped semisweet chocolate
1/2 C. unsalted butter
1/2 cup sour cream
1 C. sifted cake flour
1/2 t. baking soda
1/4 t. salt
4 large eggs
1/2 C. brown sugar
2 t. pure vanilla extract
1 1/2 C. semisweet chocolate chips, divided
3 oz. white chocolate

Preheat the oven to 350 degrees and line 12 muffin cups with paper liners. In a double boiler, or very carefully in a microwave, melt the 12 ounces semisweet chocolate and butter together until very smooth. Remove from the heat and let cool for a few minutes.

Mix in the sour cream, and stir until uniformly mixed. In a large bowl beat the eggs one at a time until lemon colored. Add the sugar and beat for three minutes. Beat in the melted chocolate mixture and the vanilla extract. Add the sifted flour, soda, and salt to a sifter and sift the mixture into the chocolate mixture. Mix to barely moisten all of the ingredients. Mix in 1 cup of the chocolate chips. Pour the batter into the prepared muffin cups. Sprinkle the remaining 1/2 cup chocolate chips over the tops of the cupcakes.

Bake for about 20-25 minutes, or until the muffins are firm. Remove the muffins from the tin and cool on a wire rack. Once the muffins are cool to the touch, melt the white chocolate. Place the melted white chocolate in a frosting bag with a small tip, or use a condiment container or other container with a fine tip. Draw spider webs (or other shapes) on the cupcakes with the frosting. Let the chocolate cool and harden before serving or packaging.