Chocolate Cupcakes with Chocolate Frosting

Make the batter. Melt the butter, cut into cubes, together with the chocolate, broken into pieces, until smooth. The easiest and quickest way to do this is in the microwave, though a double boiler works just as well.

Place the eggs, sour cream, sugar, vanilla sugar, and salt in a bowl and beat lightly until the mixture lightens in color.

Add the melted chocolate and butter mixture and beat to combine.

In a separate bowl, whisk together the flour, cocoa, and baking powder. The cocoa should be high quality — very dark, rich in color, flavor, and aroma; if yours isn't quite like that, at least increase the amount. Add the dry ingredients to the wet mixture and beat just until combined. The batter will be fairly thick.

Divide the batter among greased molds of your choice; paper liners may be used if preferred.

Bake in an oven preheated to 180°C for approximately 15–25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

Make the frosting. Beat the softened butter, cream cheese, and powdered sugar together until light and creamy.

Add the pre-melted and cooled chocolate along with the coffee dissolved in one teaspoon of hot water. Beat until smooth — the frosting is ready.

Pipe the frosting onto the cupcakes. Refrigerate the cupcakes for about 30 minutes to an hour. You can certainly eat them right away, but I personally prefer this frosting once it has had a chance to chill nicely.

These "Double Chocolate" cupcakes are sure to delight every chocolate lover — though I have a feeling even non-chocolate-lovers will be won over too! They are absolutely delicious, a true chocolate flavor explosion!