Instructions

Mini cupcakes:

1. Preheat the oven to 170 °C. Fill the cupcake form with paper cups or grease it properly with butter. 
2. First of all, you have to melt the chocolate. Pour water into a pot, put it on the stove and let it boil. On top of the pot, put a bigger bowl (glass, porcelain…), pour there the chocolate chips. If you don't have chocolate chips, you can use normal chocolate, you just have to break it to pieces before melting. Add the butter and cocoa and occasionally stir until it is all melted and forms a smooth mixture. When it's ready, turn off the stove and put it aside. 
3. Into another bowl, pour the flour, baking powder, sodium bicarbonate, salt and mix it.
4. Now, it's time for a third bowl! Put there the eggs with sugar, whisk it, and then add the chocolate mixture. Finally, little by little for three times mix in the flour mix and sour cream. Mix well all together.
5. Fill the cups with the prepared mixture/dough up to ⅔ and bake for approx 18 minutes. Checking the dough is very important. I usually use a wooden skewer. Put the stick inside of the cupcake, and if the dough isn't sticking onto the stick, the cupcakes are ready. Take them out of the oven and let them cool in the form for 5 minutes. After that, move them to the grid and let them cool completely. 

Chocolate cream:

1. For the chocolate cream, you again have to melt the chocolate. Let it cool for a bit, but not for too much, so it doesn't harden.
2. Beat the chocolate and butter together to soft peaks. Firstly at slow speed and slowly increase. Finally, add the sugar and beat it on the turbo speed for 5 minutes. The sugar needs to mix properly with the chocolate and butter so it won't be crunchy when you eat it.
3. Pour the chocolate cream into a pastry bag with a decorative tip, and decorate it as you wish.
4. Keep cupcakes in the fridge and put them on the table right before you want to eat them.