Sandwich Dark Chocolate Cupcakes Recipe

Adjust oven rack to lower-middle position, pre-heat oven to 350 degrees. Line muffin pan with baking cup liners.

Combine first three ingredients in medium heatproof bowl. Melt ingredients using a double-boiler or a saucepan over simmering water. Whisk until smooth and combined. Set aside to cool, until just warm to the touch.

Whisk flour, baking soda and baking powder in small bowl to combine.

Whisk eggs in medium bowl to combine; add sugar, vanilla, and salt and wisk until fully incorporated. Add cooled chocolate mixture; whisk until fully combined. Alternate about 1/3 of flour mixture with the sour cream into chocolate mixture and whisk until combined. End with remaining flour mixture and whisk until batter is homogenous and thick.

Divide batter among muffin pan cups. Bake until toothpick comes out clean, 18-20 minutes. I onloy cooked them about 14-16 minutes. Toothpick came out clean.

Cool in pan on wire rack, about 15 minutes. Cool to room temperature before icing, about 30 minutes.

For topping, whip cream cheese, syrup, sugar, cocoa.

Melt chopped chocolate in bowl over boiling water Mix melted in to chocolate I used my very sharp Wusthof 6” sandwich knife to cut the cakes in half. I tried to but a little above the center of each. Because the topping is nice and soft, using a butter knife gather enough topping to make one pass of topping onto the top half. I held the top with a my thumb against the edge I was drawing towards so it did not break apart. It can be done. Then place the bottom to the top and you have this great sandwich. Cupcake with topping in the middle and not a mess to eat. Way fun.