Chocolate Velvet Cupcakes

 

1

box Betty Crocker® SuperMoist® devil's food cake mix

1

cup sour cream

1/2

cup milk

1/3

cup vegetable oil

3

eggs

1

to 2 teaspoons butter flavor or vanilla

2

heaping tablespoons unsweetened baking cocoa

1

cup chocolate chips (6 oz)

1

package (8 oz) cream cheese, softened

1/2

cup butter or margarine, softened

3 1/2

to 4 cups powdered sugar

1

to 2 teaspoons butter flavor or vanilla

24

chocolate curls

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
• 2 In large bowl, beat all cupcake ingredients except chocolate chips with electric mixer on medium speed about 2 minutes, or until well blended. Stir in chocolate chips. Divide batter evenly among muffin cups.
• 3 Bake 18 to 24 minutes or until toothpick inserted in center of cupcake comes out almost clean. Cool 10 minutes; remove from muffin pans. Cool completely.
• 4 In medium bowl, beat cream cheese and butter with electric mixer on medium speed until well blended. Beat in powdered sugar until smooth. Beat in butter flavor until icing is creamy. Place in decorating bag fitted with tip; pipe large swirls on tops of cupcakes. Top with chocolate curls. Store covered in refrigerator.