Ingredients

CUPCAKES

1 1/2 cups sugar

1/4 cup Land O Lakes® Butter, softened

2 Land O Lakes® Eggs

1 cup 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

3 cups powdered sugar

1/4 cup Land O Lakes® Butter, softened

3 to 4 tablespoons milk

GLAZE

1 cup real semi-sweet chocolate chips

4 teaspoons shortening

Directions 

Heat oven to 350°F. Place paper baking cups into 24  muffin pan cups; set aside. 

Combine sugar and 1/4 cup butter in 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; beat at low speed until well mixed. 

Fill prepared muffin cups with about 2 tablespoons batter.

Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely. 

Combine powdered sugar and 1/4 cup butter in 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, 3-4 minutes or until smooth.

Place melted chocolate in small heavy-duty resealable plastic food bag; snip tip from one corner to make very small hole. 

Frost 6 cupcakes, 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.