Name: Chocolate Cupcakes
Ingredients: 3 ounces bittersweet (60% cacao) chocolate, finely chopped (about 1/2 cup); 1/4 cup (about 7/8 ounce) unsweetened cocoa; 1/3 cup hot brewed coffee; 3/4 cup plus 2 Tbsp.granulated sugar; 3/4 cup (about 3 1/4 ounce) all-purpose flour; 3/4 teaspoon kosher salt; 1/2 teaspoon baking soda; 2 large eggs, at room temperature; 1/2 cup canola oil; 1/4 cup sour cream, at room temperature; 1 teaspoon vanilla extract; 1 cup unsalted butter, softened; 12 ounce white chocolate bars, chopped, melted and cooled slightly (2 cups chopped); 2 cups unsifted powdered sugar; 1 teaspoon vanilla extract; 1/4 teaspoon kosher salt

Ingredients

3 ounces bittersweet (60% cacao) chocolate, finely chopped (about 1/2 cup)
1/4 cup (about 7/8 ounce) unsweetened cocoa
1/3 cup hot brewed coffee
3/4 cup plus 2 Tbsp.granulated sugar
3/4 cup (about 3 1/4 ounce) all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
2 large eggs, at room temperature
1/2 cup canola oil
1/4 cup sour cream, at room temperature
1 teaspoon vanilla extract
1 cup unsalted butter, softened
12 ounce white chocolate bars, chopped, melted and cooled slightly (2 cups chopped)
2 cups unsifted powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt

Steps

Heat the oven to 350°F. Put paper liners in a standard 12-cup muffin tray and set aside.
Mix chopped chocolate and cocoa in a medium heatproof bowl. Pour hot coffee over them and leave for 3 minutes, then stir smooth. If not fully melted, microwave on HIGH at 10-second intervals until melted, 10 to 20 seconds. Leave to cool slightly, about 5 minutes.
Meanwhile, whisk sugar, flour, salt, and baking soda together in a medium bowl and set aside. Once the chocolate mixture cools slightly, whisk in eggs, oil, sour cream, and vanilla until smooth, then whisk in the sugar-flour mixture only until combined.
Distribute batter evenly into the prepared wells, filling about 2/3 full with about 1/4 cup each without overfilling. Tap the tray on the counter to remove large air bubbles.
Bake in the preheated oven until a wooden pick inserted in the centers comes out clean, about 18 minutes. Cool in the tray for 2 minutes, then move to a wire rack to cool completely, about 30 minutes.
In a large bowl, beat butter with a hand mixer on medium until creamy, about 2 minutes. On low, gradually beat in melted white chocolate until smooth and combined, 1 to 2 minutes. Add powdered sugar, vanilla, and salt and beat on low, scraping the bowl sides as needed, until light and fluffy, 1 to 2 minutes. Cover with plastic wrap and leave until needed, then frost the cooled cupcakes as desired.