Makes twelve large cakes or eighteen small ones.

1/2 c. stick softened butter
1 c. granulated sugar
1 egg, beaten
1/2 c. sour milk
1 1/2 c. all-purpose flour
1/2 c. cocoa
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/4 c. hot water
1 tsp. vanilla extract

Heat oven to 375 degrees. Grease 12 cups of a muffin tin or line the cups with paper cupcake liners. Make sour milk by adding 2 teaspoons of vinegar to 1/2 cup of whole, sweet milk.

Sift the flour, baking soda, baking powder, cocoa and salt into a medium-size bowl and mix well. In a large bowl, mix the butter and sugar together with the back of a tablespoon until blended.

Add the beaten egg until smooth. Add some of the sour milk, then add some of the flour mixture to the egg mixture, a little at a time. Mix well.

When all the flour mixture and the milk has been blended with the egg mixture, add the hot water and the vanilla. Mix thoroughly and beat until the batter is smooth.

Fill each muffin cup 2/3 full. Bake about 23 minutes. Let the cupcakes cool for 10 minutes before you remove them from the pan.

Serve plain or with ice cream or you can frost the cakes when thoroughly cooled.