• Cooking Time: 18-20 min
• Servings: 12 cupcakes
• Preparation Time: 15 min
• CHOCOLATE CUPCAKES
• 1/2 c (1 stick or 113g) unsalted butter
• 2 oz semi-sweet baking chocolate
• 2 large eggs at room temperature
• 3/4 c (150g) granulated sugar
• 2 tsp. vanilla extract
• 1/2 c (115g) sour cream room temperature
• 1/2 c (42g) unsweetened cocoa powder
• 3/4 c (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 c (3 sticks or 339g) unsalted butter
• 8 oz cream cheese room temperature
• 2 c (250g) confectioners sugar
• 1/4 c (30g) unsweetened cocoa powder
• 4 -5 tablespoons brewed hot coffee.

1. Preheat oven to 350 degrees F.
2. makes 12-14 cupcakes, so prepare one pan (or maybe two) with cupcake liners.
3. Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside.
4. 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)
6. In a medium sized bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.
7. Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds.
8. Slowly add in the flour mixture, about 1/4 cup at a time with the stand mixer on low.
9. As soon as you are done adding the flour turn the mixer off. (You do not want to over-mix!)
10. The batter will be very thick.
11. 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.

This has got to be the best chocolate cupcake ever with it's slightly tangy cheesecake frosting. Yum!