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1
Heat oven to 350F.
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2
Place paper baking cups into 24 muffin pan cups; set aside.
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3
Combine sugar and 1/4 cup butter in bowl.
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4
Beat at medium speed, scraping bowl often, until well mixed.
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5
Add eggs; continue beating until creamy.
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6
Add sour cream, milk and vanilla.
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7
Continue beating until well mixed.
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8
Add all remaining cupcake ingredients; beat at low speed until well mixed.
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9
Fill prepared muffin cups with about 2 tablespoons batter.
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10
Bake 20-25 minutes or until toothpick inserted in center comes out clean.
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11
Cool completely.
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12
Combine powdered sugar and 1/4 cup butter in bowl.
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13
Beat at low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency.
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14
Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, 3-4 minutes or until smooth.
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15
Place melted chocolate in small heavy-duty resealable plastic food bag; snip tip from one corner to make very small hole.
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16
Frost 6 cupcakes, using about 1 tablespoon frosting for each cupcake.
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17
Immediately pipe 3 concentric circles of melted chocolate onto each frosted cupcake.
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18
Starting at center, draw toothpick 5 or 6 times through chocolate circles to outside edge of frosting to make spider web design.
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19
Repeat with remaining cupcakes and frosting.
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20
Let stand until chocolate is firm.
