Chocolate Cupcakes

1. To make the cupcakes, preheat the oven to 350°F. Line two standard muffin tins with paper liners.

2. Melt chocolate in the top of a double boiler placed over simmering water, stirring until completely smooth. Remove from the heat and set aside to cool.

3. Combine sugar, flour, baking soda, and salt in the bowl of an electric mixer and blend for a few seconds to combine. Whisk together the coffee, sour cream, and vegetable oil in a small bowl. With the mixer on low speed, slowly add the coffee mixture and mix until well combined. Add the eggs, one at a time, blending well after each addition. Stir in the melted chocolate.

4. Using an ice cream scoop, scoop the batter into the muffin cups. Bake for 18 to 20 minutes, until a cake tester comes out clean. Remove from the oven and let cool for 10 minutes. Transfer the cupcakes to a wire rack and let cool completely.

5. To make the frosting, melt chocolate in the top of a double boiler placed over simmering water, stirring until completely smooth. Remove from the heat and set aside to cool.

6. Combine the evaporated milk and sugar in a blender and blend until well combined. Add the melted chocolate and blend for about 2 minutes, until thick and shiny. The blender’s sound will change when the frosting reaches the right consistency. Pour the frosting into a small bowl and let sit at room temperature for 1 1/2 hours.

7. Spread a generous amount of frosting on top of each cupcake.

This recipe is adapted from Rosie’s Baking Book.