Chocolate Espresso Cupcakes | Paula Deen

Ingredients

• 2 cups softened and divided Butter
• 3/4 cup unsweetened cocoa powder
• 1 (4 oz) chopped bittersweet chocolate baking bar
• 2 teaspoons plus 2 more teaspoons instant espresso powder
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 3/4 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 cup Sour cream
• 5 tablespoons heavy whipping cream
• 5 cups confectioner's sugar
• chocolate covered espresso beans, for garnish (optional)