Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
Melt the chocolate over a double boiler. Carefully remove from the heat and set aside to cool slightly.
Sift together the flour, cocoa powder, baking soda and salt. Whisk to combine well.
In a separate bowl, whisk together the oil and C&H® Granulated Sugar to combine. Add the eggs and vanilla and stir to combine well.
Stir in the melted chocolate followed by the sour cream.
Add one half of the dry ingredients and use a large spatula to fold it into the oil and egg mixture. Add the remaining dry ingredients and continue folding to combine, stopping when a few streaks of flour remain.
Add the hot chocolate (it should be almost boiling). Using a spatula, mix to combine until the liquid is incorporated. Do not over mix.
The batter will be a bit thick. For best results, use a large cookie scoop or measuring cup to transfer the batter into the prepared cupcake liners. Fill each liner ⅔ full. Do not over fill.
Bake for about 18 minutes or until a toothpick inserted into the center of the cupcake comes out clean or with a few crumbs remaining. Do not over bake. Remove from the oven and cool completely on a wire rack before frosting.