These dark chocolate cupcakes are so moist and fudgy, and the dark chocolate ganache frosting is unbelievably rich and creamy, it’s like eating a chocolate cloud!

Ingredients

• 2 1/4 cups all purpose flour 
• 1 cup unsweetened cocoa powder 
• 1/2 cup black cocoa powder (can substitute with unsweetened cocoa powder) 
• 1 1/2 teaspoons salt 
• 2 1/4 teaspoons baking soda 
• 1 teaspoon baking powder 
• 1 1/2 cups unsalted butter, room temperature 
• 2 1/4 cups granulated sugar 
• 4 large eggs, room temperature 
• 3/4 cup sour cream, room temperature 
• 1 1/2 Tablespoons pure vanilla extract 
• 1 1/2 Tablespoons instant coffee granules 
• 2 1/4 cups buttermilk, room temperature

Procedure

1. Preheat oven to 350° F (177°C).
2. In a large bowl, sift flour, cocoa, salt, baking powder and baking soda. Whisk to combine, set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until pale and fluffy, 4-5 minutes. Scrape down the sides and bottom of the bowl.
4. Lower the speed to medium-low and add eggs one at a time, mixing after each addition until just combined. Scrape down the sides and bottom of the bowl. 
5. In a small bowl, combine the vanilla and instant coffee granules. Add the sour cream to the batter along with the vanilla coffee mixture and beat on medium speed until combined.
6. Alternately add dry ingredients in thirds and buttermilk in 2 additions to the batter, beginning and ending with the dry ingredients. Beat each addition just until combined.
7. Fill cupcake liners 2/3 full and put in the oven.
8. Check for doneness at 18 minutes – a toothpick inserted into the center of a cupcake should come out clean. If they are not done, check again every three minutes until they are done.
9. Immediately remove cupcakes from the cupcake tin and place on a cooling rack or on the counter to cool to room temperature.