Best Chocolate Cupcakes | baking | Umami

Ingredients

• 5 ounces (142 grams) bittersweet baking chocolate, (finely chopped)
• 1/3 cup (28 grams) cocoa powder
• 1/2 cup brewed coffee
• 3/4 cup (95 grams) all-purpose flour
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (100 grams) packed light brown sugar
• 1/2 teaspoon fine salt
• 1/2 teaspoon baking soda
• 1/2 cup (113 grams) sour cream (or plain full fat yogurt), (at room temperature)
• 1/4 cup vegetable oil
• 2 large eggs plus one egg yolk, (at room temperature)
• 1 teaspoon vanilla extract
• frosting:
• 1/2 cup cold heavy whipping cream
• 4 ounces (113 grams) finely chopped semisweet chocolate (don't use chocolate chips)
• 3 sticks (340 grams) unsalted butter, (at a cool room temperature)
• 2 cups (250 grams) powdered sugar, (sifted, preferably organic*)
• 1 cup (85 grams) Dutch process cocoa powder, (sifted)
• 2 teaspoons vanilla extract
• 1/4 teaspoon fine sea salt