Coffee Break Chocolate Chunk Cupcakes
Preheat the oven to 350 F. Combine flour, cocoa, baking soda and salt in a bowl and set aside.
Beat the butter, sugar and instant coffee on medium speed for 5 minutes, until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the milk and vanilla and beat well.
On low speed, add the flour mixture and sour cream, alternating each a spoonful at a time. After both are added, beat the cake batter on medium speed for 2 minutes. Fold in the chocolate chunks.
Line baking pans with cupcake liners and fill liners 2/3 full. Bake for 18-20 minutes, until a toothpick inserted in the middle comes out clean. Cool completely on wire racks.
Makes 30 cupcakes.