This recipe for dark chocolate cupcakes will be a family favorite.
Preheat oven to 350F.
Line a muffin tin with cupcake liners.
In a small pot on low heat melt butter and chocolate, stirring to keep it smooth and prevent burning. Add in cocoa powder and mix in till smooth. Set aside to cool.
Whisk together flour, baking soda, baking powder, salt, and sugar. Add in eggs, vanilla, and sour cream. Mix till well incorporated. Mix in melted chocolate.
Scoop batter into prepared muffin tin and fill 3/4. Bake for 20 to 25 minutes, or until an inserted toothpick comes out clean. Set to cool, once cool enough to touch turn out of pan and let cool fully on a wire rack.
Mix together butter and sugar, once incorporated beat on high speed for about 5 minutes. Add in vanilla and milk, and mix for an additional 5 minutes on high speed.
Put frosting in a piping bag and pipe frosting onto cupcakes.
Garnish with fresh blackberries.