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1
Cupcakes: Preheat oven to 350.
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2
Microwave morsels in a microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.
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3
Beat butter and sugar at medium speed with an electric mixer until well blended (about 5 minutes).
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4
Add eggs, 1 at a time, beating just until blended after each addition.
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5
Add melted chocolate; beat until blended.
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6
Sift together flour, baking soda, and salt.
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7
Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture.
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8
Beat at low speed just until blended after each addition.
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9
Gradually add hot water in a slow, steady stream, beating at low speed just until blended.
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10
Stir in vanilla
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11
Place 36 paper baking cups in 3 (12-cup) muffin pans; spoon batter into cups, filling three-fourths full.
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12
Bake at 350 for 18 to 20 minutes or until a wooden pick inserted in centers comes out clean.
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13
Remove from pans to wire racks, and let cool completely (about 45 minutes).
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14
Icing: Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown.
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15
Immediately remove from heat.
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16
Pour butter into a bowl.
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17
Cover and chill 1 hour or until butter is cool and begins to solidify.
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18
Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating until light and fluffy.
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19
Stir in cinnamon and vanilla
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20
Pipe onto cupcakes
