Preparation of the muffins start to cook dough. For starters, soft butter cut in small cubes and beat into a soft mousse in a minute in a food processor, add sugar and let beat until air condition.

Add 1 egg and 1 egg white (yolk we don't need), a good beat into a soft mousse. If using vanilla extract, now's the time to add it all a little stir.

Next in a separate bowl measure out dry ingredients - flour, let's add a pinch of salt, baking powder and vanilla (if using it instead of vanilla essence). All the dry ingredients mix well. Also measure out 250 grams of sour cream. Next, we alternately add sour cream and dry ingredients to the butter mass. This step is very important to ensure that the cupcakes turned out fluffy and airy. So first add some dry ingredients and mix everything (zealous not worth it, just to connect the components). Then add a portion of sour cream, mix. Then again, flour, sour cream, flour and finish with sour cream. The resulting dough should be quite thick!

Now for the chocolate filling. To do this, connect 40 gr brown sugar, cocoa and literally 1/4 teaspoon cinnamon. The brown sugar makes this mixture into the finished product so thick and viscous. But if You have no brown sugar - no problem, you can substitute regular white, although the result is slightly affected, but still work!

Next, take a form and will put the dough. If You have a special cake tin with fluted edges and a hole in the center - take it. I baked a few times in different forms - in the form of a classic cupcake and small cupcakes. Small cupcakes I like. So, the bottom of the form for baking vystelit baking paper. Put half of the cake dough on it chocolate, dry mix, level. The remaining dough on top.

If you are using a silicone muffin tin, you can lay the paper liners and in a similar way to shell out the dough. In this case, a part of the filling I have left! Perhaps I should post more :) In great shape filling went all.

Bake at 175 degrees for 40-60 minutes (depending on the bakeware you use, as well as focus on Your oven).

The finished muffins to cool on a wire rack. They are already self-sufficient, but they can sprinkle the top with powdered sugar or pour over the chocolate, which I did.

The cupcakes turn out very tender, soft, juicy. The filling is chocolate, viscous, after cooling, remains creamy. Products for a long time not stale, but really every day will become softer and do not lose their juiciness :) I was able to observe them for 3 days, on the third attempt... already on day 2 there was nothing left :D Cook, enjoy! I really hope that they will suit your taste! Bon appetit!!!