2 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups sugar
1 cup sour cream
3/4 cup milk
1/2 cup hot fudge ice cream topping
4 cups powdered sugar
1/4 cup hot fudge ice cream topping
2 tablespoons milk
Chocolate decorator sprinkles, if desired
Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.
Combine flour, baking soda, salt and baking powder in bowl; set aside.
Combine sugar and 1/2 cup butter in bowl; beat at medium speed until well mixed. Add sour cream, milk and eggs; continue beating until well mixed. Add flour mixture; beat at low speed until well mixed.
Place 1 1/2 cups batter into small bowl; stir in 1/2 cup hot fudge topping.
Fill muffin cups 1/3 full with plain batter; top with 1 tablespoon chocolate batter.
Bake 15-20 minutes or until toothpick inserted in center comes out clean. Cool completely.
Combine all frosting ingredients in bowl; beat at medium speed until smooth and creamy. Frost cooled cupcakes. Top with decorator sprinkles, if desired.
If desired, swirl white and chocolate batters together for a more marbled effect.