Connect in a bowl the flour, sugar, cocoa and soda, stir.

Then add yogurt, melted butter and vanilla. The original recipe offered the milk to pour 1 tbsp vinegar and allow to sour, and I decided to use yogurt.

Mix thoroughly.

Baking dish lightly grease with oil, sprinkle with flour, cover the bottom with paper. Spoon the batter into the thus prepared form. In the center make a well, to rise evenly. Preheat the oven to 170 degrees. and bake for 60 min.

For glaze, combine sugar, cocoa, sour cream. Put on a small fire and, stirring constantly, bring to a boil. Then add the butter and cook until it dissolves.

Let it cool down, the glaze is ready. In the original recipe the icing was prepared as: 2 stack. powdered sugar mixed with cocoa, then add the oil and boiling water to obtain a thick and soft frosting.

And here is the finished cupcake.

Spread on top of chocolate icing and decorate to your liking. I over glaze painted whipped cream heart, sprinkled with grated chocolate and decorated with sugar hearts. For sweet lovers should probably either increase the amount of sugar in the dough, either make a very sweet icing, as suggested in the original recipe. For me it was at the time as I did. Only, next time I'll cut it lengthwise into two or three layers and smear them with the whipped cream. In my opinion, they are the perfect fit here. However, I think it's a very delicious cake and some other cream. But for a quick option is fine and well - just with chocolate icing on top.

Here's lepota!