Step 1: Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with black or silver paper liners.
Step 2: In a medium bowl, sift together the flour, black cocoa powder, baking powder, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, beat the softened butter and sugar together until the mixture is pale and fluffy, about 3 minutes.
Step 4: Add the eggs one at a time, beating well after each addition. Mix in the anise extract, molasses, and sour cream until combined.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing just until combined to avoid overworking the batter.
Step 6: Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Step 7: Bake for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Step 8: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.