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1.
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Preheat oven to 350 degrees. Line 2 12-count cupcake pans with liners. |
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2.
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In a small saucepan, combine the butter, cocoa, salt and water and cook, stirring, until melted and combined. Remove from heat and set aside. |
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3.
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In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. Add the remaining butter mixture and whisk. Add the eggs one at a time, whisking each to blend completely before adding the next. Whisk in the sour cream and vanilla until smooth. |
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4.
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Fill the cupcake pans, about 2/3 of the way full. Bake until cupcakes are set, about 10-12 minutes. (the centers will be puffed and bounce back gently when touched) Cool completely before icing. |
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