Step 1

PREP: Preheat the oven to 350 degrees F (176 degrees C) and line a cupcake pan with liners. This recipe makes 24 cupcakes. Set aside.

Step 2

BATTER: In a large bowl, whisk the eggs with a fork. Add in the sour cream, canola oil, and vanilla extract. Stir until completely combined. Add in the cake mix and pudding mix. Stir a few times to moisten. Add in the hot water and mix until just combined. Fold in the chocolate chips. If you're using chopped chocolate instead, chop it pretty small to about the size of miniature chocolate chips.

Step 3

BAKE: Fill cupcake liners 3/4ths the way full (batter should yield a full 24 cupcakes). Bake only 1 tray at a time for 18-23 minutes or until a toothpick (or fork) when inserted in the center of a cupcake comes out with a few moist crumbs or clean. When lightly touching the top of the cupcake, it should bounce back. Remove and let the cupcakes cool in pan for 5-10 minutes before removing to a wire cooling rack to finish cooling completely. (Note 1)

Step 4

MAKE IT: Using a handheld of stand mixer fitted with a paddle attachment, beat the butter in a medium bowl on medium speed for 3-4 minutes. Add 3 cups of powdered sugar and cocoa powder. Mix on low. Add 3 tablespoons of heavy cream and the vanilla extract. If the frosting is too thin, add more powdered sugar (up to 1 cup) until you get the desired consistency. If the frosting is too thick, you can add more heavy cream (up to 2 tablespoons). Add in the salt. If the frosting is still too sweet, add a dash more salt.

Step 5

DECORATE CUPCAKES: Transfer the frosting to a piping bag fitted with a star tip and frost completely cooled cupcakes. Cupcakes are best enjoyed with 1-3 days.

Step 6

STORAGE: Store cupcakes in an airtight container at room temperature. To freeze/thaw (leave the frosting off; frosting doesn't freeze/thaw nicely): Cool cupcakes completely before wrapping and freezing. To freeze: Set unwrapped cupcakes on a sheet pan and place in the freezer for 3o minutes. Then remove and wrap each cupcake individually in plastic wrap and then place in large freezer bags. Freeze for 2-3 months.To thaw: Set out at room temperature until thawed. They do thaw slightly more moist (but still tasty!) Frost cupcakes after fully thawing.