55 grams salted butter (room temperature)
1/2 cup castor sugar
1/2 cup brown sugar
55 grams quality dark chocolate
3 eggs (room temperature)
1/2 cup + 1 tablespoon vegetable oil
2 teaspoons vanilla extract
1/3 cup sour cream
1 cup plain flour
1/2 teaspoon baking soda
1/2 cup cocoa powder
1/2 cup water (room temperature)
Preheat your oven to 180°C (170°C if using fan-forced oven).
Mix butter and sugar until fully combined. The end result will look like wet sand.
Melt the chocolate in a double boiler. Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined.
Add eggs one at a time until just combined.
Add oil, vanilla, and sour cream until just combined.
Sift together flour, baking soda, and cocoa powder into a separate medium-sized bowl.
Add dry ingredients to wet ingredients in two additions, mixing until just combined after each addition.
Add water until just combined.
Fill cupcake liners 2/3 full and put in the oven.
Cook for 20 minutes (check after 18 minutes but not before!). A toothpick inserted into the centre of a cupcake should come out clean when they are done.
Immediately remove cupcakes from the cupcake tin and cool to room temperature.
Top with chocolate ganache or buttercream.