Honey cake

Combine sugar, sour cream, and 20 grams of honey, mixing until smooth with a whisk. Both liquid and crystallized honey can be used. However, note that the crystals of solid honey will leave dark spots in the muffins.

Add a pinch of baking soda to the flour and mix it with a whisk.

Add flour in 2-3 portions and mix the dough with the same whisk until it becomes uniform. There's no need to overdo it: it shouldn't be mixed for too long to avoid becoming too elastic.

Grease the muffin molds with vegetable oil.

Fill the forms with the dough, leaving about 5 mm at the top, as the dough will rise.

Bake the muffins in an oven preheated to 180 degrees for about 30 minutes. Check for readiness by inserting a skewer into the center of the muffin: it should come out clean, without crumbs of batter.

Remove the cupcakes from the molds and let them cool. They can be decorated with your favorite cream, jam, or topped with chocolate-honey caps.

Melt finely chopped chocolate with milk in a water bath, stirring.

Add honey and stir the mixture until smooth.

Dip the tops of the cupcakes in the chocolate-honey mixture. Leave the cupcakes in a cool place for about 15 minutes to let the tops set, then serve.