In cream add 150 g of sugar, bring to boil, turn off, dissolve in a creamy coffee syrup. Allow to cool to room temperature.

50 g of soft butter start to whisk, add the egg, beat slightly, without much zeal.

Then add 75 g (3 tbsp) sour cream, beat again slightly.

Pour coffee and cream syrup, blend for 15-20 seconds to mix.

Then remove the mixer and armed with spatula or hand whisk. The dough was soft, fluffy and delicate, beat and knead for a long time is impossible, and you get a dry biscuit. Sift on top the flour, starch and baking powder. Stir until smooth. The dough should be sticky, hard-flowing, smooth and slightly shiny. If there is much liquid, add more flour.

Preheat the oven to 180 C. Molds for muffin to lay a paper cuffs. In every to put on the full tablespoon of dough. As luck would have it, pure white chocolate I have found, and the remains of what was home, went to another good cause ))) bought a double chocolate, white+dark, turned out just amazing. You can just take dark, no white, it does not matter, all a matter of taste. If large slices, each cut in half, if normal, then put on a slice. In the middle of the dough to stick on the square of chocolate, a little push, but not much. Bake at 180 ° C for about 20-25 minutes, it is possible to tell until tender.

While preparing the muffins to make the top layer. The main condition, sour cream and condensed milk should be room temperature, not in circumstances not coming from the fridge, otherwise the temperature difference, the dough will settle and stick together. 150 g sour cream, vanilla, 3 tbsp condensed milk, 1 tsp. flour (no slides), 2 egg yolks (or 0.5 eggs) and 1 tbsp lemon juice, whisk to mix in a homogeneous mixture.

After 20-25 minutes to get our "coffee Cup", they should be prepared without 5 minutes ))) the stick should come out dry. Each mafinco pour 1-1. 5 tbsp of filling and put into the oven for 3-5 minutes.