Step 1

Preheat the oven to 350F degrees. This recipe makes 12-14 cupcakes, so prepare one pan (or maybe two) with cupcake liners.

Step 2

Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside.

Step 3

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)

Step 4

In a medium sized bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.

Step 5

Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds.

Step 6

Slowly add in the flour mixture, about 1/4 cup at a time with the stand mixer on low.

Step 7

As soon as you are done adding the flour turn the mixer off. (You do not want to over-mix!)

Step 8

The batter will be very thick.

Step 9

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.

Step 10

Melt chocolate in the microwave, stirring every 30 seconds. (should be about 1 1/2 minutes total)

Step 11

Place room temperature butter and cream cheese in a stand mixer, starting on low, then increasing speed to medium-high. Cream together until light, fluffy, and a pale yellow.

Step 12

In a separate bowl, add 4 tablespoons of hot coffee to cocoa and stir. If the mixture is still very thick, you can add 1 more tablespoon of hot coffee.

Step 13

Turn the mixer off and add in cooled chocolate and cocoa/coffee mixture.

Step 14

Turn mixer on to the lowest setting and add in confectioners sugar, 1 cup at a time. Once incorporated, turn mixer on high for 1-2 minutes.

Step 15

Frosting will darken as it sets.

Step 16

Make sure cupcakes are cool before frosting.

Step 17

Garnish with sprinkles (chocolate jimmies) if you want!