Hi, I'm the developer of Recipe Cart extension 👋 Instead of buying me a coffee, check out the best coffee I've ever had (And it's instant!)
Export 14 ingredients for grocery delivery
Preheat oven to 350 degrees. Line one standard size cupcake pan with 12 liners, and an additional pan with four liners, set aside.
Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
Add eggs, sour cream, buttermilk, warm water, oil, vanilla, and chopped chocolate. Beat on a medium speed until smooth, about a minute.
Divide batter evenly between the liners (I prefer using a #20 scoop which is approximately 1/4 cup of batter).
Place in the oven and bake for 18-22 minutes or until the tops spring back when touched.
Remove from the oven and allow to cool in the pans for 8 minutes. Remove and transfer to wire racks to cool completely.
For the frosting: in a large bowl (or the bowl of a stand mixer), beat the butter and cream cheese until light and fluffy, about 2-3 minutes.
Carefully add in the cocoa powder, vanilla and salt, beat until combined.
With mixing speed on low, gradually add the powdered sugar, one cup at a time. When all of the powdered sugar has been added, beat in heavy cream, then add more if necessary to create a spreadable consistency. The frosting should be on the thicker side.
Using a piping bag fitted with an extra large piping tip (see NOTES below for suggestions), pipe onto cooled cupcakes and sprinkle with desired garnish.