From BETTY CROCKER
Makes 36 cupcakes
Moist, chocolaty cupcakes spread with a rich, melt-in-your mouth frosting and topped with fun chocolate designs….ready to make any celebration more festive. YUM!
4oz sweet baking chocolate or semisweet baking chocolate
White chocolate baking bar, melted, if desired
2 cups GOLD MEDAL all-purpose flour
2 cups sugar
1 1/4 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 cup water
3/4 cup sour cream
1/4 cup shortening
1 teaspoon vanilla
4 oz unsweetened baking chocolate, melted, cooled
1container BETTY CROCKER Rich & Creamy chocolate or creamy white frosting
1.In 1-quart saucepan, melt sweet baking chocolate over low heat, stirring frequently. Place waxed paper on cookie sheet. Spread melted chocolate in 8” square on waxed paper. Refrigerate until firm, about 1 hour.
2.Remove chocolate from refrigerator; let stand until room temperature. Cut with cookie cutters of desired shapes and sizes. Refrigerate until ready to place on cupcakes. Carefully peel cutouts from waxed paper, handling as little as possible. Dip half of each cutout into melted white baking chocolate, if desired; refrigerate until set.
3.Heat oven to 350 degrees. Line 36 regular-size muffin cups with paper baking cups. In large bowl, beat all remaining ingredients, except frosting, with electric mixer on low speed, 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter into muffin cups, filling each 1/2 full.
4.Bake 20 to 25 minutes, or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes. Spread with frosting. Garnish with chocolate cutouts.
Swirl the frosting using a decorating tube with a star tip for a festive party look.
Simplify this recipe by substituting BETTY CROCKER Super Moist devil’s food or chocolate fudge cake mix for the cake. Just follow the directions on the box for mixing and baking cupcakes.
Find this recipe and more holiday treats at bettycrocker.com