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1
Preheat oven 325 degrees F.
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2
Place butter and both semi-sweet and unsweetened chocolate into a a bowl simmering over hot water (a double boiler if you have one). Be careful not to burn yourself. Melt chocolate until it's almost lump free and remove from heat to finish melting.
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3
Sift flour, cocoa powder, baking powder and salt. Set aside.
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4
Place eggs, both sugars and vanilla into mixer with whisk attachment and beat on high until pale yellow. Add chocolate/ butter mixture and mix until incorporated. Add sifted flour ingredients, again mix to incorporate. Add sour cream and nuts and mix until blended.
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5
Use cupcake liners and fill (24) cupcake tins 3/4 of the way full. Bake at 325 degrees F for 25-30 minutes. They are done when toothpick inserted into center of cupcake comes out clean. Cool completely
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6
While waiting for cupcakes to cool, make the frosting.
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7
Frosting:
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8
Heat 1/4 cup cream over medium heat until barely simmering, remove from heat and add semi-sweet and milk chocolate. Let sit until melted, approximately 5 minutes.
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9
Place softened neufchatel cheese and butter into mixer fitted with whip attachment and beat until light and fully blended. Add vanilla and cocoa powder and blend until incorporated. Slowly add coffee and blend, add chocolate mixture and then slowly add powdered sugar beating on high to remove lumps.
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10
Place frosting in refrigerator for 30 minutes to 1 hour until desired spreading or piping consistency.
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11
Tips: I used as many organic products as possible. I find organic sugar simply tastes better!
