Instructions

For the Cupcake Batter:

Preheat oven to 350°. Line muffin tins with 36 cupcake liners.

Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.

Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.  Fill cupcake liners 2/3 full.  Bake 17 to 20 minutes or until a toothpick inserted into the middle comes out clean.  Cool completely before frosting.

For the Chocolate Cream Cheese Frosting:

Cream together the cream cheese and butter until fluffy. Add the vanilla and cocoa. Blend in the confectioners sugar 1 cup at a time until fluffy.  Frost either using a piping bag or just spread on.