Yield: 16 cupcakes
Ingredients
1 ⅓ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
1 ½ cups white sugar
1/3 cup butter, softened
2TBSP sour cream
2 large eggs
1 teaspoon vanilla extract
1 cup milk

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners.
  2. Sift together flour, cocoa, baking powder, baking soda, and salt.
  3. Cream together sugar and butter in a large bowl until light and fluffy. Add sour cream.
  4. Add eggs, one at a time, beating well after each addition. Stir in the vanilla. Add flour mixture in two batches, alternating with milk; beat well.
  5. Spoon batter into the prepared muffin cups, filling each 3/4 full. Place a cookie sheet under the muffin tin to catch any overflow.
  6. Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 20-25 minutes. Remove from the oven and let cool before serving or frosting.

Borrowed from https://www.allrecipes.com/recipe/17377/chocolate-cupcakes/