Created by Fizzybrat on October 3, 2017
Step 1: Preheat oven to 325 degrees F
Step 2: Line 12 muffin tins with paper or foil baking cups.
Step 3: Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water.
Step 4: Once the chocolate is melted and smooth, remove from heat and let cool for a few minutes.
Step 5: Mix in the sugar.
Step 6: Add the vanilla and then add the eggs, one at a time, mixing well after each addition.
Step 7: Mix in the flour and salt until well blended.
Step 8: Evenly divide the batter between the muffin cups.
Step 9: Place in the preheated oven and bake for about 20 minutes or until a toothpick inserted in the center of the cupcake has moist crumbs.
Step 10: Remove from oven and let cool on a wire rack.
Step 11: Melt the chocolate and butter in a heatproof bowl placed over a saucepan of simmering water.
Step 12: Remove from heat and stir in the vanilla and corn syrup.
Step 13: Whisk in the sugar, a little at a time
Step 14: Place the frosting in the bowl of your food processor and, with the processor running, gradually add the sour cream and hot water.
Step 15: Process until the frosting is nice and shiny.
Step 16: Spread the frosting on the top of each cupcake.