Sour Cream Chocolate Cupcakes

Ingredients

• 7 ounces bittersweet chocolate, finely chopped, divided
• 1/2 cup heavy cream
• 1/2 cup plus 2 tablespoons sour cream, divided
• 1/3 cup hot coffee
• 1 cup granulated sugar
• 1/3 cup canola oil
• 1 large egg
• 2 teaspoons vanilla extract
• 3/4 cup all purpose flour
• 1/2 cup cocoa
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder

Directions

1. Set the oven rack in the middle position and heat the oven to 350 degrees F. In a heatproof bowl set over a pan of water at a very gentle simmer, combine 6 ounces chocolate with the cream. Stir until the chocolate has melted and the mixture is glossy and smooth. Take the bowl off the heat, whisk in 2 tablespoons sour cream, and leave the frosting to thicken while you make the cupcakes.
2. Line a cupcake pan with paper liners. Put the remaining 1 ounce chocolate in a large bowl, pour in the hot coffee, and stir until the chocolate melts. Whisk in the remaining 1/2 cup sour cream, sugar, oil, egg, and vanilla until everything comes together. Add the flour, cocoa, salt, baking soda, and baking powder, then whisk until the batter is smooth.
3. Portion the batter into the prepared cups and bake until the centers feel just set, about 17 minutes. Cool the cupcakes in the pan for 5 minutes, then move them to a cooling rack. Once they are fully cool, spread the chocolate frosting on top.