Chocolate Cupcakes with White Chocolate Sour Cream Frosting

I was looking through my cupboard and spotted my boxes of Guittard chocolate wafers. I noticed on the back there was this recipe and it sounded so good! I especially liked that the yield was 12 so by making half batch I would end up with only 6 cupcakes which is great for just the 2 of us. These are not your typical light, fluffy, super moist cupcakes. Instead they are very dense so it doesn't take quite as many to satisfy. The frosting too wasn't your typical light, fluffy frosting. It was more of a white chocolate layer on top of the cupcake. I've noticed a lot of these Guittard recipes i've tried are very similar. This one in particular reminded me of the Milk Chocolate Decadence Cake I posted here.
Chocolate Cupcakes with White Chocolate Sour Cream Frosting
Guittard


Chocolate Cupcakes
Ingredients:
1 1/3 cups (8 oz.) Guittard 72% Cocoa Bittersweet Chocolate Wafers (or any good quality bittersweet chocolate, chopped)
1/2 cup butter
1 cup sugar
4 large eggs
1 t. vanilla extract
3/4 cup unbleached all-purpose flour

Directions:
Preheat oven to 350 deg F. Line 12 cupcake forms with paper liners.
Melt wafers and butter in top of double boiler over low heat, stirring constantly until melted and smooth. Transfer to a large bowl and beat in sugar, then eggs and vanilla until glossy. Stir in flour just until incorporated.
Fill cupcake liners 3/4 full. Bake 25-30 minutes or until tops are rounded and puffy. A toothpick inserted in center will still have crumbs clinging to it. Cool completely before frosting.

White Chocolate Sour Cream Frosting (makes just enough for above recipe)
Ingredients:
1 cup (6 oz.) Guittard 31% Cacao White Chocolate Wafers (or any good quality white chocolate, chopped)
1/4 cup sour cream
1/4 t. vanilla extract

Directions:
Melt white chocolate and sour cream in top of double broiler over low heat stirring constantly until smooth. Stir in vanilla. Transfer to large mixing bowl and chill for 2 hours or overnight. Whip for about 1-2 minutes at high speed, stopping to scrape bottom and sides of bowl, until frosting lightens in color and a good spreading constistency is achieved. Refrigerate until ready to use. Frosting can be prepared in advance.