1. Brew Choffy and set aside to cool.
2. Preheat oven 350 degrees.
3. Place cupcake liners in pan; set aside
4. Cream butter and Neufatchel cream cheese in mixer with beater attachment until smooth.
5. Add sugar and mix 2-3 minutes until light and fluffy.
6. Add eggs one at time, scraping bowl with each addition.
7. Add sour cream; mix and turn off mixer.
8. In a separate bowl combine flour, cocoa, baking soda, sea salt; stir to combine.
9. Add dry ingredients all at once; mix on low until 80% combined.
10. Add Choffy and vanilla; mix until incorporated but do not over mix.
11. Add dark chocolate to batter, using a wooden spoon to evenly distribute. .
12. Evenly portion batter between liners (I used a small ice cream scoop to keep them even)
13. Fill each liner approximately 2/3 the way full.
14. Bake for 20-25 minutes or until toothpick inserted in center removes clean.
15. Cool on rack for 5-7 minutes, invert pans and remove cupcakes to finish cooling.

1. In large mixing bowl cream butter and add cream cheese; cream together until smooth.
2. Add powdered sugar 1 cup at a time; mixing with each addition.
3. Add milk to thin if needed.
4. Scoop into piping bag using a Wilton 1M round tip to pipe a large swirl of frosting on the top of each cupcake.
5. Garnish with chocolate shavings (reserved from chopping chocolate for batter).

Serve and Enjoy!