First make the glaze. Chocolate smash, mix in a saucepan with coffee and sour cream, place on low heat, cook stirring until the chocolate is melted, remove from heat. Now the dough. In another saucepan mix the broken chocolate and butter heat stirring until the chocolate is melted, remove from heat, add sugar and vanilla sugar, mix well. In a bowl beat the eggs with the salt in the foam, continuing to whisk add sour cream and chocolate-oil mass portions. Then the flour mixed with baking soda and sifted, stir until smooth, the dough should be slightly sticky.

The oven heat to 180 degrees, tins greased with butter. Fill the molds with dough a little less than half.

Then in the middle put a teaspoon of cream.

Fill molds the rest of the dough a little before reaching the edge, the dough rises well, but holds its shape, so don't worry about the fact that the test is filled almost to the top. Bake until cooked, the oven often do not open, the readiness check with a toothpick. Remove the muffins from the molds, allow to cool, still slightly warm brush with remaining glaze. Enjoy your tea!