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1
Preheat oven to 350* F. Line 24 muffin cups with paper liners and set aside.
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2
In a microwave-safe bowl, combine chocolate and butter.
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3
Heat for 1 minute and stir.
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4
Heat for an additional 30 seconds and stir; repeat heating for 30 seconds and stirring until chocolate mixture is nearly smooth.
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5
In a large mixing bowl, beat together the eggs, sugar, water, sour cream, and vanilla.
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6
Combine flour and baking soda in a small bowl and add to egg mixture.
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7
Add chocolate mixture and beat on high for 2-3 minutes.
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8
Fill paper liners 2/3 full of batter.
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9
Bake at 350* F for 18-20 minutes or until toothpick tests clean.
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10
Allow to cool in pans for 10 minutes; remove cupcakes to wire racks and cool completely.
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11
To make frosting, combine chocolate and butter in a microwave-safe bowl.
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12
Heat for 1 minute and stir.
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13
Heat for an additional 30 seconds and stir; repeat heating for 30 seconds and stirring until chocolate mixture is nearly smooth.
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14
Cool for 10 minutes.
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15
Using a hand mixer, beat powdered sugar, sour cream, and vanilla into chocolate mixture on low until smooth.
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16
Frost the cooled cupcakes.
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17
Store cupcakes in the refrigerator.
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18
Garnish with chocolate curls before serving, if desired.
