Homemade from scratch—these cupcakes are tender and so much better than a mix!
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 medium bowl; set aside.
Combine sugar and 1/2 cup butter in large 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 large bowl; beat at medium speed until smooth and creamy. Frost cooled cupcakes. Top with decorator sprinkles, if desired.
Dietary Fiber: 0g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3390
© 2013 Land O'Lakes, Inc.
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