Step 1

Preheat the oven to 350, and line a muffin pan with with 4 liners.

Step 2

In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder, and espresso powder. Whisk well.

Step 3

In a separate small bowl, whisk together the canola oil, vanilla extract, brown sugar, and sour cream until well combined.

Step 4

Pour the wet ingredients in the bowl with the dry ingredients, and stir to combine. Do not over mix.

Step 5

Bake the cupcakes for 16-17 minutes. Test a cupcake with a toothpick before removing from the oven. If moist crumbs cling to it, they're baked thoroughly.

Step 6

Let the cupcakes cool in the pan for 1 minute, then move them to a cooling rack to cool completely. Don't cool them in the pan.

Step 7

Once the cupcakes are completely cooled, make the frosting. In a medium bowl, beat together the butter and powdered sugar using an electric hand mixer on low speed. Start slowly to avoid spraying the powdered sugar out of the bowl. Once thoroughly combined, add the cocoa powder and vanilla. Beat well. If needed, add a small splash of milk to help it come together. If the butter is at room temperature, you might not need any milk at all.

Step 8

Frost the cupcakes, add sprinkles, and serve.