Instructions

For the Cupcakes:

1. Preheat oven to 350°.
2. Line cupcake tin with 40 liners.
3. In a medium bowl whisk together the cocoa, flour, baking soda, baking powder and salt.
4. In a large mixing bowl beat the butter until light and creamy; add the sugar and cream until combined.
5. Add one egg at a time making sure each egg has been incorporated.
6. Blend in vanilla.
7. Whisk together the sour cream and half and half.
8. Alternated between the flour mixture and the sour cream mixture into the butter mixture.
9. Mix until combined.
10. Stir in chocolate chips.
11. Use an ice cream scoop to fill each cupcake two thirds full.

NOTE: This is a thick batter. I moistened my fingers with water to evenly disburse it in the liners.

1. Bake 20 to 23 minutes.
2. Cool completely before adding the frosting.

For the White Chocolate Frosting:

1. Place butter in a large mixing bowl; add the whipping cream to a medium microwave safe bowl.
2. Heat just until steamy hot but not boiling; add chopped white chocolate and let it stand 5 minutes.

NOTE: If chocolate isn't melted; pop in the microwave for an additional 30 seconds.

1. Stir until smooth; let it cool 15 minutes.
2. Add chocolate to butter; beat on medium until combined.
3. Gradually beat in the sugar (1 cup at a time) until light and fluffy.
4. Spread frosting onto the cooled cupcakes or fill a piping bag fitted with Wilton 1M tip and pipe frosting onto the cupcakes; finish with sprinkles.