• 3/4 cup cocoa powder
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup butter at room temperature
• 1 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

Preheat oven to 180 degrees Celsius. Line a 12 hole muffin pan with cupcake cases.

Into a mixing bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture alternately with sour cream.

Spoon the mixture evenly into the cases filling each 3/4 full. Bake for 20 -25 minutes or until skewer inserted into the centre comes out clean.

Makes 12.

 TIP Ice with classic or buttercream icing and use a little food colouring to make pretty pastel colours and then decorate with coloured sugar, sprinkles or silver balls.