4 (1 oz. each) squares unsweetened baking chocolate
1/2 cup unsalted butter
1 1/2 cups flour
1 1/2 cups sugar
1/2 cup packed brown sugar
1/2 tsp salt
3/4 tsp baking soda
1/2 tsp baking powder
2 tbsp. instant coffee powder
1 cup hot water
1/2 cup light sour cream
2 eggs
1-1/2 tsp. vanilla

FROSTING:

6 oz white chocolate
10 tbsp. butter, softened
8 oz reduced-fat cream cheese, softened
1 tsp. vanilla
2 cups confectioners' sugar
1 cup sweetened shredded coconut
1 cup chopped pecans
1/4 cup packed light brown sugar
1/4 tsp salt

Preheat to 350°F.

Prepare 2 (12 cup) cupcake pans by inserting a liner in each cup.

In a microwave-safe bowl, microwave unsweetened chocolate and butter on high in 30 second intervals, until melted. Set aside, allow to cool somewhat. In a large bowl, combine the flour, sugars, salt, baking soda, and baking powder.

In another bowl, dissolve the coffee powder in the hot water. Add sour cream, eggs, and vanilla. Pour the liquid ingredients into the dry ingredients and mix well. Pour the melted chocolate and butter into the batter and mix well. Divide the batter evenly between the cups (about 1/4 cup batter each cup).

Bake 25-35 minutes or until a toothpick inserted in middle comes out clean. Remove cupcakes to rack to cool. Make frosting.

In a microwave-safe bowl, microwave white chocolate with 2 tablespoons butter until melted. In a large bowl, combine the melted chocolate with butter, remaining softened butter, cream cheese, vanilla and confectioners' sugar until smooth. Stir in coconut, pecan. Mix in brown sugar and salt, mix all well, until smooth. Frost cupcakes.

These are Extreme tasting!

Submitted by: Sherry Monfils