MJF Notes: Was my favorite. Both cupcakes and cakes are flat but that was fine. UPDATE 5/2/19: Cupcakes collapsed. This recipe is too unpredictable.

Peheat the oven to 350°F. Line12 muffin cups with liners.

In a 4-cup measuring cup combine hot coffee the chopped chocolate, cocoa powder. Stir to combine and melt chocolate. Whisk sour cream, oil and eggs, then stir in the chocolate. Set aside.

In large bowl, sift the sugar, flour, baking soda, and salt together.

Add the wet ingredients to the dry ingredients and stir until all the ingredients are smoothly blended.

Fill the cupcake liners about two-thirds full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Cool completely on a wire rack.

When using #24 disher/scoop, makes 16 cupcakes.

MF Note: 10/6/18: batter is very wet and drips alot when filling liners. I wonder if letting coffee cool would help firm it up. I didnt have sour cream so I used half cream cheese and half buttermilk, warmed and whisked.