Step 1

Heat oven to 350°. Line 48indents of mini muffin panswith paper or foil liners. If youhave only 1 or 2 pans, bakebatter in batches.

Step 2

Place chocolatein a small glass bowl.Microwave for 45 seconds, stirand microwave for 45 secondsmore. Stir until smooth; setaside to cool slightly. In amedium bowl, whisk flour,cocoa, baking powder and salt.

Step 3

With a hand mixer, beatbutter until smooth. Beat insugar until fluffy, then beatin melted chocolate. Beat ineggs, one at a time, beating wellafter each. On low speed, beatin half the flour mixture,followed by sour creammixture and remaining flourmixture. Add vanilla.

Step 4

Transfer batter to a largeresealable plastic bag and snipoff a corner. Pipe into cupcakeliners. Bake at 350° for 14 to 15minutes; cool completely.

Step 5

While cupcakesare baking, microwave heavycream for 1 minute, untilsteaming. Pour over chocolatein a bowl and whisk untilsmooth. Refrigerate for 15minutes or until fairly cool.Beat on medium-high speeduntil thickened and goodspreading consistency (about5 minutes; frosting will be thecolor of milk chocolate).Transfer to a piping bag fittedwith a small star tip and pipefrosting onto mini cupcakes(alternately, spread frostingonto cupcakes). Decorate withchocolate sprinkles.