Cupcakes

1. In a medium saucepan, melt the butter with the water, cocoa powder, and salt over medium heat. Stir until smooth, then take it off the heat.
2. In a big bowl, sift the flour and baking powder together. Toss in the sugar and mix.
3. Slowly pour the warm cocoa mixture into the dry ingredients, stirring as you go.
4. Add the eggs, vanilla, and sour cream. Stir until the batter’s nice and smooth—don’t overmix!
5. Divide the batter evenly into cupcake liners (about ¾ full).
6. Bake at 180°C/350°F for 18–20 minutes, or until a toothpick poked in the center comes out clean. Let them cool completely before icing (patience, I know).

Butter Icing

1. Beat the butter in a bowl until it’s creamy.
2. Sift in the icing sugar and cocoa powder, then mix until fluffy.
3. Add the cream (or milk) a little at a time and whip it up until it’s just right, not too stiff, not too runny.
4. Once the cupcakes are cool, slather on the icing. Be generous, no one’s judging!