• 36servings
  • 80minutes
  • 165calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H
MineralsNatrium, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 oz sweet baking chocolate or semisweet baking chocolate

  2. White chocolate baking bar, melted, if desired

  3. 2 cups Gold Medal® all-purpose flour

  4. 2 cups sugar

  5. 1 1/4 teaspoons baking soda

  6. 1 teaspoon salt

  7. 1/2 teaspoon baking powder

  8. 1 cup water

  9. 3/4 cup sour cream

  10. 1/4 cup shortening

  11. 1 teaspoon vanilla

  12. 2 eggs

  13. 4 oz unsweetened baking chocolate, melted, cooled

  14. 1 container Betty Crocker® Rich & Creamy chocolate or creamy white frosting

Instructions Jump to Ingredients ↑

  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-inch 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; refrigerate until set.

  3. Heat oven to 350°F. 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.


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