~~cupcake instructions~~

Preheat the oven to 350F degrees

This recipe makes 12-14 cupcakes, so prepare one pan (or maybe two) with cupcake liners. Using a 2 oz scoop, this made 14 cupcakes.

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

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)

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

Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds.
Slowly add in the flour mixture, about 1/4 cup at a time with the stand mixer on low.
As soon as you are done adding the flour turn the mixer off. (You do not want to over-mix!)
The batter will be very thick.

~~frosting instructions~~

Melt chocolate in the microwave, stirring every 30 seconds.

Place room temperature butter and cream cheese in a stand mixer. Cream together for 3 minutes on medium. The mixture will be light, fluffy, and a pale yellow. Scrape the sides of the bowl.

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.

Turn mixer on to the lowest setting and add in confectioners sugar, 1 cup at a time. Once incorporated, turn mixer on medium for 3 minutes. Scrape the sides of the bowl.

Turn the mixer off and add in vanilla extract, cooled chocolate, and cocoa/coffee mixture. Mix for another 3 minutes on medium.

Frosting will darken as it sets.
Garnish with sprinkles (chocolate jimmies) if you want!