Baking Instructions:

• Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners and set it aside.
• In a medium bowl, sift together the cake flour, baking soda, and kosher salt. Set this mixture aside while you prepare the wet ingredients.
• In a large mixing bowl, beat the room temperature unsalted butter and brown sugar together until light and fluffy, about 2-3 minutes using an electric mixer on medium speed.
• Add the lightly beaten eggs and pure vanilla extract to the butter-sugar mixture, mixing until fully combined.
• Melt the unsweetened chocolate in a microwave or double boiler. Allow it to cool slightly, then add it to the batter, mixing until well blended.
• Gradually add the dry ingredients into the wet mixture, alternating with the sour cream and hot water. Start with a third of the dry mixture, followed by half of the sour cream, then another third of the dry ingredients, the remaining sour cream, and finish with the last of the dry mixture. Mix until just combined; be careful not to overmix.
• Using a scoop or spoon, fill each cupcake liner about two-thirds full with batter.
• Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
• Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a cooling rack to cool completely.
• Once the cupcakes are completely cool, generously frost them with the chocolate fudge frosting. If desired, sprinkle with colorful sprinkles for a festive touch!