Double Chocolate Cupcakes with Dark Chocolate Buttercream

Preheat oven to 350 degrees F. Line a muffin tin with 8 paper liners and set aside.

In a small bowl, melt butter and chocolate together until smooth (do this in the microwave for 30 seconds at a time, stirring in between and stopping once melted). Set aside to cool.

In a large bowl, combine brown sugar, sugar, cocoa powder, salt, baking soda and flour. Set aside.

In a liquid measuring cup, stir remaining wet ingredients together {milk, sour cream, vanilla and the egg or vinegar.} Create a well in the middle of the dry ingredients and pour in the wet ingredients along with the melted chocolate mixture. Stir batter together until just combined. Divide evenly between 8 muffin tins and bake 20-25 minutes or until a toothpick comes out clean when inserted. Cool before frosting.

For the frosting, melt chocolate on low heat in the microwave (heat for 30 seconds at a time and stir between each). Once it’s melted, set aside and cool to room temperature.

In the bowl of a stand mixer, stir together butter and cooled melted chocolate. Stir in powdered sugar and vanilla. Scrape sides of the bowl and stir again. Spoon in milk by the teaspoon until frosting is to your desired consistency. Scrape sides of bowl and mix again. Frost cupcakes generously with frosting and top with toasted, chopped hazelnuts.