Chocolate Velvet Cupcakes

• 1 1/2 cups semi-sweet chocolate chips
• 1/2 cup butter
• 1 (16 ounce) package light brown sugar (I'm going to try subbing with raw sugar the next time I make them)
• 3 large eggs
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (8 ounce) container sour cream
• 1 cup hot water
• 2 teaspoons vanilla extract

Preheat oven to 350 degrees.
Melt semi-sweet chips in a microwave safe bowl at high for 30 seconds intervals until melted. (about 1 1/2 minutes total time) Make sure to stir after every 30 second interval. Set aside.
Beat butter and brown sugar at medium speed in a mixer, beating about 5 minutes or until well blended. Add the eggs, one at a time, beating until just blended after each addition. Add the melted chocolate, beating until just blended.
Sift together the flour, baking soda and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour. Beat on low speed until just blended after each addition. Gradually add 1 cup of hot water in a slow, steady stream, beating at low speed just until blended. Add vanilla.
Place 36 cupcake liners in muffin tins, spoon batter evenly into cups, filling them 2/3 full. Bake for 18 minutes or until a toothpick inserted comes out clean. (If you are making mini cupcakes, this recipe will yield about 95 mini cupcakes. Bake for 8-10 minutes) Remove cupcakes from tins and cool completely before frosting.

I made these and froze them, and 2 months later, mom said they were the best cupcakes she'd ever had. I think freezing them made them taste better, more moist.

From http://lucyjanesbest.wordpress.com/2012/01/13/chocolate-velvet-cupcakes/