Dark Chocolate Cupcakes with Coffee Cream Cheese Frosting

Ingredients

• 1/4 C unsalted butter, softened
• 1/4 C granulated sugar
• 1/4 C light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp baking soda
• 6 Tbsp dark cocoa powder
• 1/4 C sour cream
• 6 Tbsp milk
• 2 Tbsp coffee syrup
• 1 C all purpose flour
• 6 oz cream cheese, softened
• 1/2 tsp vanilla extract
• 3 1/2 C powdered sugar

Directions

1. Heat the oven to 350°F. Set 10 paper liners into a standard cupcake pan. In a large bowl or the bowl of a stand mixer, beat the butter with the sugars until the mixture looks pale and airy. Add the egg and vanilla, then mix in the salt, baking soda, and dark cocoa powder, stopping to scrape down the bowl when needed. Blend in the sour cream thoroughly before adding the milk and coffee syrup. Use low speed at first so the batter stays in the bowl where it belongs. Add the flour last, raising the speed only as needed, and mix just until the batter is smooth with no dry streaks.
2. Portion the batter evenly into the lined cups with a large cookie scoop. Each liner should be about 2/3 full.
3. Bake at 350°F for 18-20 minutes, until a toothpick inserted in the center comes out clean or shows just a few damp crumbs. Leave the cupcakes in the pan for several minutes, or until you can handle them comfortably, then move them to a wire rack and let them cool all the way.
4. Once the cupcakes are completely cool, make the frosting. In a large bowl or stand mixer, beat the cream cheese and butter together until fluffy and light. Mix in the vanilla, then the coffee syrup, scraping the bowl as necessary. Add the light brown sugar, then beat in the powdered sugar 1 cup at a time until everything is incorporated and the frosting reaches the consistency you want. Spoon the frosting into a piping bag fitted with a large closed star tip, or another piping tip you like. Pipe onto the cupcakes and finish with chocolate sprinkles.
5. Enjoy immediately. If you are preparing them ahead, store the cupcakes at room temperature or in the refrigerator for up to several days. Refrigeration will make both the cake and frosting firmer. For a softer texture, bring them to room temperature before eating.