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.