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1
Preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners.
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2
In a medium saucepan, combine the butter, cocoa powder, chocolate and espresso powder.
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3
Cook over low heat, stirring constantly, until the chocolate melts and the mixture is smooth.
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4
Let cool for 20 minutes.
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5
In a large bowl, beat the sugar and eggs at medium-high speed with a mixer until fluffy.
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6
In a medium bowl, combine the flour, salt, baking powder and baking soda.
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7
Gradually add to the sugar mixture, beating until combined.
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8
Add the chocolate mixture, stirring until smooth.
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9
Stir in the sour cream.
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10
Spoon the batter into the prepared muffin cups.
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11
Bake until a wooden pick inserted in the center comes out clean, 12 to 14 minutes.
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12
Let cool in the pans for 10 minutes.
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13
Remove from the pans and cool completely on wire racks.
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14
Pipe or spread Creamy Espresso Frosting over each cupcake.
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15
Top with a chocolate covered espresso beans if desired.
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16
In a large bowl, combine the cream and espresso powder, stirring until the espresso powder dissolves.
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17
Add the butter and beat at medium speed with a mixer until creamy.
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18
Gradually add confectioners' sugar, beating until smooth.
