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