Preheat oven to 170 °C and place rack in center of oven. Line 12 muffin tins with paper or foil baking cups. 

Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. 

Once the chocolate is melted and smooth, remove from heat and let cool for a few minutes.

Then stir in the sugar. Add the vanilla and then add the eggs, one at a time, mixing well after each addition.

Mix in the flour and salt until well blended. 

Evenly divide the batter between the muffin cups.

Place in the preheated oven and bake for about 20 - 25 minutes or until a toothpick inserted in the center of a cupcake has moist crumbs. 

Remove from oven and let cool on a wire rack.

Once the cupcakes have completely cooled, frost with icing.

You can either spread the frosting on the cupcakes with a small spatula (like we did) or if piping, using a large Wilton plain, or open or closed star tip.

For the chocolate frosting:

Melt the chocolate and butter in a heatproof bowl placed over a saucepan.

Remove from the heat and stir in the vanilla and corn syrup (in our case the honey).

Whisk in the sugar a little at a time. Gradually add the sour cream and the hot water.

Mix until the frosting is nice and shiny.

Frost the cupcakes in your favorite way (refrigerate it first stirring it occasionally until desired consistency if you like to pipe it).