These dark chocolate cupcakes are perfect for the holidays when paired with festive baking cups. This recipe is courtesy of the Divine Chocolate Cookbook: Heaven Chocolate Recipes with a Heart and The Rescue Baker.
Preheat the oven to 350 degrees. Break up the chocolate bars and melt gently. Add coffee powder and stir until dissolved. Remove the bowl from the heat and leave to cool until needed. Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, beating well after each addition.
Stir in the sour cream on low speed, followed by the flour and the melted chocolate, mixing gently until thoroughly combined. Spoon the mixture evenly into a muffin tin lined with festive baking cups. Bake for about 25 minutes until firm to the touch. Remove from the tin and leave to cool on a wire rack.
Break up the chocolate and melt gently. Remove the bowl from the heat and stir in the corn syrup and butter. Leave to cool and thicken slightly, then either dip the top of the cupcakes into the topping or spoon it on. Leave to set.