makes 36 cupcakes
For the buttercream
In a medium sauce pan over low heat melt the butter and sugar together, stirring until combined. Pour into the bowl of an electric mixer. Turn the mixer to low speed and beat until the butter mixture has cooled.
One at a time, add in the eggs, beating to combine between each addition. Beat in the vanilla and cocoa powder mixture until well-combined.
Add in half of the flour mixture, beating until just combined, then add the sour cream and mix until just combined, finishing with the remaining flour mixture.
Scoop the batter evenly between the lined cups, filling about 3/4 of the way. Bake for 10 minutes, rotate the pans and bake for an additional 10 minutes, or until the top of the cupcake easily springs back when pressed lightly. Cool in the tins on a wire rack for 10 minutes then remove from the pan and cool completely prior to frosting.
For the frosting
In the bowl of an electric mixer beat the butter, confectioners sugar, and salt together until light and fluffy. With the mixer on low speed beat in the melted and cooled chocolate, then the cocoa mixture.
Pipe or spread onto cooled cupcakes.
Laura's Recipe Collection