Chocolate Cupcakes with a Kick

From Better Homes and Gardens April Issue

1 pkg.evil's food cake mix
1 1/4 c. sour cream
3 eggs
1/3 c. cooking oil
2 T instant coffee granules (if you have concerns here, try decaf or leave it out all-together. The cupcakes won't be quite as rich, but they'll still be delicious).
1/2 t. ground chipolte pepper (I used 1/2 t of ground red/black and I think it was too much, I'd use 1/4 t. next time).
1- 11.5 oz pkg semi sweet chocolate chunks (I used chocolate chips)
2 t. flour

Preheat oven to 350. Line 24 muffins with paper bake cuts. In bowl, combine cake mix, sour cream, eggs, oil, coffee crystals, and chipolte pepper. Beat with electric mixer on low for 2 minutes (batter will be thick). In a bowl, toss chocolate chunks with flour, fold into batter. Spoon batter into prepared cups. Bake 18-22 min or until tops spring back when lightly touched. Frost with white frosting, then drizzle with melted chocolate.

White Frosting:
8 oz pkg cream cheese
1/2 c. butter
2- 2-1/2 c. powdered sugar
1/2 t. vanilla

Beat softened cream cheese and softened butter with mixer on medium for 30 seconds. Beat in vanilla and gradually add 2- 2 1/2 c. powdered sugar until smooth.

Chocolate Drizzle:
2 oz semi sweet chocolate, chopped
1.4 c. whipping cream
Place chopped chocolate in small bowl. Meanwhile, bring cream to a boil. Pour over chocolate. Do not stir. Let stand for 5 min. Whisk until smooth. Place drizzle in a resealable plastic bag and seal off a corner. Drizzle chocolate over cupcakes.