Begin by melting 4 ounces of unsweetened chocolate in a microwave or double boiler, stirring until smooth. In a large mixing bowl, combine the melted chocolate with 1 cup of all-purpose flour, 1/3 cup of Dutch-processed cocoa powder, 1 tablespoon of baking powder, 1/4 teaspoon of kosher salt, 1/2 teaspoon of baking soda, 1 large egg, 1 cup of light brown sugar, 1/2 cup of sour cream, and 1 teaspoon of pure vanilla extract. Mix until a smooth dough forms, then set it aside for a moment.

Lightly flour your hands and take small portions of dough, rolling them into balls about 1-inch in diameter. This recipe should yield approximately 24 munchkins. Place the formed munchkins on a floured surface or baking sheet and allow them to rest.

In a deep-fryer or heavy pot, pour in enough neutral oil (like vegetable or canola) to achieve a depth of at least 3 inches. Heat the oil to 350°F.

To test the oil temperature, carefully drop in one munchkin first, allowing it to fry for about 2-3 minutes. If the munchkin is perfectly cooked, proceed to fry the remaining munchkins in small batches for another 2-3 minutes, turning them occasionally. Once cooked, transfer the munchkins to a paper towel-lined plate.

While the munchkins are cooling, prepare the glaze by whisking together 1 cup of confectioners' sugar with 2–3 tablespoons of whole milk and a splash of vanilla extract. Set the glaze aside.

Once the munchkins have cooled slightly, roll each one in the glaze until thoroughly coated. Place the glazed munchkins on a drying rack or a plate lined with parchment paper.

Serve your warm and delightful munchkins immediately for the best experience, or let them cool completely before storing them in an airtight container.