approx. 12 pcs
Base
2 1/2 dl all-purpose flour
1 1/4 dl dark cocoa powder
2 1/2 dl sugar
1 tsp baking soda
2 eggs
200 g sour cream
3/4 dl milk
1 dl oil
Chocolate Frosting
180 g dark chocolate (you can also replace part of it with milk chocolate)
200 g butter
3 tbsp dark cocoa powder
2/3 dl powdered sugar
1 dl heavy cream
Preheat the oven to 175 degrees Celsius. Mix all dry ingredients in a bowl. Add the eggs, sour cream, milk, and oil, and mix into a smooth batter with a spatula or whisk. Line the muffin tin holes with paper cups and divide the batter among them. If you don't have a muffin tin, you can arrange the cups on a regular baking sheet. In this case, stack two paper cups together and space them out. Fill the cups only halfway so that the cupcakes rise nicely. Bake for about 20 minutes or until the cupcakes are done. The cupcakes should remain moist, so do not overbake!
Melt the chocolate for the frosting on low power in the microwave or in a double boiler. Whisk the softened butter in a bowl, add the cocoa powder and powdered sugar, and whisk for a moment longer. Finally, add the melted chocolate and cold cream, whisking continuously until the mixture is smooth. Pipe the frosting decoratively onto the cooled cupcakes and decorate with sprinkles if desired.
