Original recipe from Better Homes & Gardens: http://www.bhg.com/recipe/cupcakes/chocolate-cupcakes-with-a-kick/
Preheat oven to 350 degrees. Line 2 dozen muffin cups with paper liners and set aside.
In a mixing bowl, combine cake mix, sour cream, eggs, oil, coffee granules, and chili pepper. Beat with electric mixer
on low speed to combine. Beat on medium to high for 2 minutes. This will be a thick batter.
In another bowl, toss chocolate chunks with the flour. Fold into the chocolate batter. Spoon evenly into the muffin tins. Bake at 350 degrees for 18 to 22 minutes or until the tops spring back with lightly touched. Cool in the pans on a wire rack for 5 minutes.
For frosting, in a medium mixing bowl beat cream cheese and butter with an electric mixer on medium to high speed for 30 seconds. Beat in vanilla. Gradually add powdered sugar, beating until frosting reaches spreading consistency. Frost cupcakes once cool.
*If you want chocolate frosting, add 1/4 to 1/2 cup unsweetened cocoa powder.
For chocolate drizzle, heat whipping cream until it just begins to simmer. Pour over chopped chocolate and stir to combine. Cool slightly, then drizzle over cupcakes.