Lily Vanillis undead gingerbread cupcakes

Chocolate cupcakes:

Preheat the oven to 180ºC/350ºF/gas 4. Line a 12-hole muffin pan with paper cases.

Using an electric mixer, cream the butter and sugar together until very light and fluffy (about 5 minutes). Add the egg and vanilla extract, and beat until thoroughly incorporated.

Combine the flour, cocoa, baking soda, and salt in a mixing bowl.

Add the dry ingredients in three parts, alternating with the sour cream. Then slowly add the cooled coffee.

Using an ice-cream scoop, spoon the batter into the paper cases, filling them three-quarters full. Bake for 15 minutes or until a toothpick inserted into the center comes out clean.

Cool in the muffin pan for a few minutes, then transfer to a wire rack to cool completely before decorating.