Double Chocolate Cupcakes

Preheat the oven to 180ºC (350ºF or Gas 4). Line a 12-cup muffin tin with cupcake cases, and set aside.

Whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Whisk eggs. Add sugar and whisk until combined. Add vanilla extract and vegetable oil, whisk until combined. Mix in dry ingredients, then fold in sour cream and chocolate chips.

Divide the batter evenly between the cupcake cases, filling only 2/3 full. Bake 20–22 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.

For the frosting:
Using a handheld or stand mixer, beat together butter and icing sugar until light and fluffy. Beat in cocoa powder, milk and vanilla until smooth, and spreadable. Add more milk if needed. Transfer the frosting to a piping bag, and frost the cooled cupcakes. You could also frost the cupcakes using a palette knife, like I have here.

Garnish with chocolate chips.