Ingredients:
140g (about 5 oz) unsalted butter
50ml (about 3.4 tbsp) milk
140g (about 5 oz) dark chocolate, chopped
2 eggs
1 tsp vanilla extract
3 tbsp sour cream (a thicker, tangier Eastern European-style sour cream)
200g (about 1 cup) sugar
100g (about 3/4 cup) all-purpose flour
1/2 tsp baking powder
For the Cream:
250ml (about 1 cup) heavy cream (36% fat)
50g (about 1.8 oz) chilled mascarpone cheese
1 tbsp powdered sugar
For the Chocolate Sauce:
70g (about 2.5 oz) dark chocolate, chopped (or a mix of dark and milk chocolate)
70ml (about 1/4 cup) heavy cream (36% fat)
Bring all ingredients to room temperature.
Sift the flour and baking powder together.
Combine the butter and milk in a saucepan and heat until the butter melts.
Remove the pan from the heat, add the chopped chocolate, let it sit for 2 minutes, then stir until smooth.
Let cool slightly.
Beat the eggs in a mixing bowl, then add the vanilla, sour cream, and sugar.
Mix the batter until well combined. Add the cooled chocolate mixture, then add the flour, and mix until smooth.
Divide the batter into paper liners, filling them about 3/4 full, and bake at 170°C (about 340°F) for approximately 25–30 minutes.
Let the cupcakes cool.
Whip the heavy cream, mascarpone, and powdered sugar together.
Bring the cream for the sauce to a boil, remove it from the heat, add the chopped chocolate, and stir until smooth.
Let the chocolate sauce cool.
Top the cupcakes with the cream and strawberries for garnish.
