Chocolate Cupcakes with Chocolate Cream Cheese Frosting

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Ingredients CHOCOLATE CUPCAKES
1/2 cup (1 stick or 113g)	unsalted butter
2 oz	semi-sweet baking chocolate
2 large	eggs at room temperature
3/4 cup (150g)	granulated sugar
2 tsp.	vanilla extract
1/2 cup (115g)	sour cream room temperature
1/2 cup (42g)	unsweetened cocoa powder
3/4 cup (95g)	all-purpose flour
1/2 tsp.	baking soda
1 tsp.	baking powder
1/4 tsp.	salt
CHOCOLATE CREAM CHEESE FROSTING
12 oz	semi-sweet chocolate chips or chopped
1 1/2 cups (3 sticks or 339g)	unsalted butter
8 oz	cream cheese room temperature
2 cups (250g)	confectioners sugar
1/4 cup (30g)	unsweetened cocoa powder
4 -5 tablespoons	brewed hot coffee

CHOCOLATE CUPCAKES
Preheat the oven to 350F degrees. This recipe makes 12-14 cupcakes, so prepare one pan (or maybe two) with cupcake liners.
Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside.
In the bowl of a stand mixer with the whisk attachment, add the eggs, sugar, vanilla, and sour cream and whisk on medium speed until smooth. (about 1 minute)
In a medium sized bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.
Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds.
Slowly add in the flour mixture, about 1/4 cup at a time with the stand mixer on low.
As soon as you are done adding the flour turn the mixer off. (You do not want to over-mix!)
The batter will be very thick.
Fill the cupcake liners 2/3 of the way full with batter. Bake for 15-18 minutes. The center of the cupcake should spring back up if gently pressed.
CHOCOLATE CREAM CHEESE FROSTING
Melt chocolate in the microwave, stirring every 30 seconds. (should be about 1 1/2 minutes total)
Place room temperature butter and cream cheese in a stand mixer, starting on low, then increasing speed to medium-high. Cream together until light, fluffy, and a pale yellow.
In a separate bowl, add 4 tablespoons of hot coffee to cocoa and stir. If the mixture is still very thick, you can add 1 more tablespoon of hot coffee.
Turn the mixer off and add in cooled chocolate and cocoa/coffee mixture.
Turn mixer on to the lowest setting and add in confectioners sugar, 1 cup at a time. Once incorporated, turn mixer on high for 1-2 minutes.
Frosting will darken as it sets.
Make sure cupcakes are cool before frosting.
Garnish with sprinkles (chocolate jimmies) if you want!

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