Make the cream cheese frosting by creaming the butter using an electric mixer. Add the cream cheese and then continue mixing until the texture is smooth. Gradually add the confectioners’ sugar while beating and then pour-in the vanilla extract. Continue whisking until the texture becomes fluffy. Set aside.

Boil about a cup and a half of water in a saucepan.

Combine chocolate chips, butter, and cocoa powder in a medium bowl. Place the bowl over the saucepan and then adjust the heat to a simmer.

Let the ingredients melt while whisking until the texture becomes smooth. Set aside.

Combine the dry ingredients (baking powder, flour, and baking soda). Mix well using a balloon whisk and then gradually whisk-in the eggs, salt, and white sugar.

Put-in the chocolate mixture and sour cream and then continue whisking until all the ingredients are well incorporated.

Preheat oven to 350 degrees Fahrenheit.

Arrange paper cups on cupcake pans and then pour-in the mixture in each paper cups.

Bake for 12 to 15 minutes or until it passes the toothpick test (The toothpick test is done by inserting a toothpick in a single cupcake. When you pull the toothpick and it comes out clean, that means that the cupcakes are ready.)

Sprinkle some brown sugar on top, and then pipe the cream cheese frosting on top of each cupcake.

Serve. Share and enjoy!