Step 1

Preheat oven to 350°F. Line a standard cupcake pan with 10 paper liners.

Step 2

In a large bowl or stand mixer, cream together butter and sugars until light and fluffy. Mix in egg and vanilla, followed by salt, baking soda and dark cocoa powder. Scrape bowl as needed. Mix in sour cream, combining well before adding milk and coffee syrup. Mix on low to prevent the batter from splashing. Lastly, mix in flour, increase speed as needed. Mix until just combined and no streaks remain.

Step 3

Divide batter equally between prepared liners using a large cookie scoop. Liners should be roughly 2/3 full.

Step 4

Bake at 350°F for 18-20 minutes or until a toothpick inserted comes out clean or with a few moist crumbs. Cool in pan for several minutes or until easy to handle. Transfer to a wire rack to cool completely.

Step 5

When cupcakes have cooled completely, prepare frosting. In a large bowl or stand mixer, beat together cream cheese and butter until light and fluffy. Add vanilla, followed by coffee syrup. Scrape bowl as needed. Mix in light brown sugar, followed by 1 cup of powdered sugar at a time until fully combined and desired consistency is reached. Transfer frosting to a piping bag fit with a large closed star tip, or desired piping tip. Frost and decorate with chocolate sprinkles.

Step 6

Enjoy immediately. If making ahead, cupcakes can be stored at room temperature or chilled in the refrigerator for up to several days. Chilling will cause the cupcake and frosting to firm up. For a softer consistency, bring to room temperature prior to eating.