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1
Preheat the oven to 350 degrees and line 12 muffin cups with paper liners.
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2
In a double boiler, or very carefully in a microwave, melt the 12 ounces semisweet chocolate and butter together until very smooth.
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3
Remove from the heat and let cool for a few minutes.
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4
Mix in the sour cream, and stir until uniformly mixed.
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5
In a large bowl beat the eggs one at a time until lemon colored.
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6
Add the sugar and beat for three minutes.
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7
Beat in the melted chocolate mixture and the vanilla extract.
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8
Add the sifted flour, soda, and salt to a sifter and sift the mixture into the chocolate mixture.
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9
Mix to barely moisten all of the ingredients.
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10
Mix in 1 cup of the chocolate chips.
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11
Pour the batter into the prepared muffin cups.
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12
Sprinkle the remaining 1/2 cup chocolate chips over the tops.
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13
Bake for about 20-25 minutes, or until the muffins are firm.
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14
Remove the muffins from the tin and cool on a wire rack.
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15
Once the muffins are cool to the touch, melt the white chocolate.
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16
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.
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17
Draw spider webs (or other shapes) on the cupcakes with the frosting.
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18
Let the chocolate cool and harden before serving or packaging.
