Sour cream cupcakes with chocolate cream

Ingredients:

Cupcakes

• 2 cups of flour
• Decorative confectionery sprinkles for decoration
• 2 tsp baking powder
• A pinch of salt
• 165 g of butter at room temperature
• 1.5 cups of sugar
• 3 eggs
• 1.5 tsp vanilla extract
• 1/2 cup milk
• 3/4 cup sour cream

Chocolate cream

• 340 g chopped dark chocolate
• 330 g butter at almost room temperature
• 1 tsp vanilla extract
• A pinch of coarse table salt
• 1/2 cup powdered sugar
• Special equipment: 12-cup muffin tin, paper cupcake liners

Preparation:

1. Cupcakes:

   
   Preheat oven to 180°C.
2. Combine flour, baking powder, and salt in a large bowl. Set aside.
3. In the bowl of a stand mixer, combine the butter and sugar. Using the paddle attachment, beat the butter and sugar until light and fluffy. Turn off the mixer and scrape down the sides of the bowl.
4. Beat in the eggs one at a time. Slowly add the vanilla extract, milk, and sour cream. Scrape down the sides of the bowl as needed. Gradually beat in the flour with a mixer on medium speed.
5. Place paper cups in a muffin tin. Fill the cups about 2/3 full, distributing the batter evenly between the cups.
6. Place in a preheated oven and bake for about 20 minutes. Check the baking progress about halfway through and rotate the cupcake pan.
7. The cupcakes are ready when a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely on a wire rack, then frost and decorate.

8. Cream:

   
   Place the chopped chocolate in a heatproof bowl. Fill the saucepan with water to a depth of 2.5 cm and place the bowl with the chocolate on top. Bring the water to a boil over medium heat. Gently stir the chocolate in a circular motion until it is 3/4 melted. Remove the bowl from the saucepan and stir occasionally until the chocolate is completely melted.
9. In the bowl of a stand mixer, beat the butter with the paddle attachment until light and fluffy. Scrape down the sides of the bowl and add the powdered sugar, vanilla extract, and salt. Mix on low speed until combined. Then, increase the mixer speed to medium-high and beat for 30 seconds. Turn off the mixer and gradually add the chocolate. Turn the mixer back on and beat until the chocolate is fully incorporated and the cream is light and fluffy.