Instructions

To make the Chocolate Cupcakes

Make sure all of the ingredients are at room temperature before starting.

1. Preheat the oven to 180°C (350°F) (without fan).
2. Line a 12 hole cupcake pan with paper cases (this recipe makes 12-15 cupcakes, depending on the size of your pans).
3. Place all of the ingredients into the bowl of a food processor and blitz until the mixture is well-combined. The batter should be thick and smooth.
4. Alternatively, if you do not have a food processor:
   • Cream the butter and sugar in the bowl of an electric stand mixer with the flat paddle attachment.
   • Slowly beat in the flour, cocoa, baking powder, baking soda and salt.
   • Beat on low speed until all of the ingredients are incorporated.
   • In a small bowl or jug, lightly whisk together the sour cream, eggs and vanilla.
   • Slowly add the wet ingredients to the mixer, and beat until the batter is thoroughly mixed.
5. Divid the batter evenly between the paper cases. I like to use an ice-cream scoop for this task.
6. Bake for 15-20 minutes, or until a skewer inserted in the middle of a cupcake comes out clean.
7. Remove the cupcakes from the pan and place them on a wire rack to cool completely.

To make the Chocolate Buttercream Frosting

1. Place the butter into the bowl of an electric stand mixer.
2. Using the flat paddle attachment, beat the butter until it is pale yellow and lightly whipped.
3. Beat in the icing sugar (powdered sugar) one tablespoon at a time.
4. Beat in the cocoa powder.
5. Keep beating until you have a smooth mixture.
6. Add the vanilla extract and hot water.
7. Beat until the frosting is smooth.

To assemble the Chocolate Cupcakes

1. Fit a large star nozzle into a large piping bag. You can also omit the nozzle for a smooth, piped frosting.
2. Fill the piping bag with the frosting.
3. Pipe the frosting onto each cupcake.
4. Decorate the cupcakes as you wish. If you are using sprinkles, add them while the frosting is still moist, otherwise the sprinkles will not adhere to the frosting.
5. Alternatively, skip the piping bag and instead spread some frosting onto each cupcake with a small spatula.