SOUR CREAM CHOCOLATE CUPCAKES

These are the best chocolate cupcakes I have had.  Very moist.

 CUPCAKES:
1/4 cup butter, cubed
4 ounces unsweetened chocolate, chopped
2 eggs
2 cups sugar
1 cup water
3/4 cup sour cream
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
FROSTING:
1/2 cup butter, cubed
4 ounces unsweetened chocolate, chopped
4 cups confectioners' sugar
1/2 cup sour cream
2 tsp vanilla extract

In a microwave, melt butter and chocolate; stir until smooth.  Cool for 10 minutes.  In a large bowl, beat the eggs, sugar, water, sour cream and vanilla.  Combine flour and baking soda; add to the egg mixture and mix well.  Add chocolate mixture; beat on high speed for 2-3 minutes.

Fill paper lined muffin cups two-thirds full.  Bake at 350 degrees for 18-20 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large microwave safe bowl, melt butter and chocolate; stir until smooth.  Cool for 10 minutes.  With a portable mixer, beat in the confectioners' sugar, sour cream and vanilla on low until smooth.  Frost cupcakes.  Store in the refrigerator.  Yield:  2 dozen.