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1
Make the Fudgy Frosting: Melt the butter in a large saucepan.
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2
Stir in the sugar, cocoa, and salt.
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3
(It may look grainy or sandy.)
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4
In a bowl combine the cream, sour cream and coffee.
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5
Whisk into the cocoa mixture and continue heating on low while stirring to dissolve the sugar grains.
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6
The mixture should get hot to the touch but never simmer or boil.
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7
Remove from the heat and stir in the vanilla.
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8
Let cool until it thickens and becomes spreadable, about 3 hours.
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9
If too thin, stir in some confectioners' sugar.
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10
Make the Filling: In a standing mixer fitted with a paddle attachment, cream the cream cheese.
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11
Add the sugar, egg, and vanilla and blend.
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12
Add the chips and mix a few seconds on low to just fold in.
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13
Make the Cupcakes: Preheat the oven to 350 degrees F. In a large bowl, whisk together the dry ingredients.
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14
In a large measuring cup combine the water, oil, vinegar, instant coffee, and vanilla.
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15
Whisk it into the dry ingredients until just combined and don't worry if there are a few lumps.
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16
Line 2 muffin tins with cupcake papers and fill each 2/3 full of batter.
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17
Drop a heaping teaspoon of the filling into the center of each.
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18
Bake for 30 to 35 minutes.
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19
Cool the cupcakes completely.
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20
Frost the cupcakes with the frosting.
