For the cupcake

1. Cream butter until softened. Add sugar and beat until light and fluffy.
2. Add eggs, one at a time.
3. Measure the flour, baking soda, salt and cocoa powder into a medium sized bowl and whisk to combine.
4. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk and beat to combine.
5. Continue adding, alternating between dry and wet and finishing with the dry.
6. Mix in vanilla
7. Scoop batter into cupcake cups about 3/4’s full.
8. Bake at 170D for about 25-30 minutes or until a cake tester comes out clean.

For the frosting

1. Melt butter and chocolate using a double boiler.
2. Once smooth and melted, gently whisk in vanilla.
3. Whisk in icing sugar, a little at a time.
4. Add in sour cream and cream till its satiny smooth.
5. Keep it aside for a while to thicken. Do give it a stir once in a while.
6. Frost once cupcakes are completely cool.