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1
Preheat the oven to 325F. Line 60 mini muffin tin cups with paper liners. (I baked them in two batches).
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2
Sift the flour, baking soda and salt together and set aside. In a small microwave-safe bowl, melt the chocolate on 50% power for 1 minute. Stir and melt at 50% power for 30 second intervals (stirring each time) until the chocolate is melted. Set aside.
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3
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs and vanilla and beat until creamy. Blend in the chocolate until mixed in. Add one-third of the sifted dry ingredients and mix just until combined. Add 1/2 of the sour cream and mix. Add another third of the dry ingredients and mix together. Add the other half of the sour cream and mix. Finally add the remaining dry ingredients and beat until well combined.
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4
Fill each muffin cup 1/2 - 3/4 full. Bake for 10-12 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. The cupcakes will be dry if overbaked. Remove the cupcakes to a wire rack and let cool completely.
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5
(You can also make 18 regular sized cupcakes. Increase the baking time accordingly).
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6
For the icing:
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7
Cream together the butter and shortening on medium speed for about 2 minutes. Add the vanilla and salt. Put the mixer on low and slowly add the powdered sugar. Once it's all added, increase the speed for about a minute. Then take your spatula and scrap the bottom of the mixing bowl to help incorporate the ingredients.
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8
Pour in the cream while the mixer is on low. Then increase the speed a bit more. Now take a spatula/mixing spoon to mix up the frosting. The frosting won't be smooth at this point, so don't worry. Turn the mixer on high speed and beat for about 5 minutes. Towards the end of the mixing time add desired food coloring. The frosting should be very light and fluffy.
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9
Frost or pipe onto cooled cupcakes.
