Preheat the oven to 350°F. This recipe makes 12-14 cupcakes, so prepare one muffin tin (or maybe two) with cupcake liners.
Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside to cool.
To the bowl of a stand mixer with the whisk attachment, add the eggs, sugar, vanilla, and sour cream. Whisk on medium speed until smooth (about 1 minute).
In a medium sized bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.
Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds.
Slowly add in the flour mixture, about ¼ cup at a time with the stand mixer on low.
As soon as you are done adding the flour turn the mixer off. (You do not want to over-mix!) The batter will be very thick.
Fill the cupcake liners ⅔ of the way full with batter. Bake for 15-18 minutes. The center of the cupcake should spring back up if gently pressed.