Beat the eggs, egg yolks, and coconut sugar until a beautiful foam forms.
In another bowl, mix the melted butter with the milk.
In the beaten eggs add the flour and baking powder, mix with a spatula, then pour in the liquid ingredients, mix.
Pour the batter into muffin molds (approximately 60-65 grams) and bake for 30 minutes at 150 °C, then let them cool completely.
Pour the hot cream over the chocolate, stir, cover with plastic wrap directly on the surface of the cream, and refrigerate for at least one hour.
In a pot, we add 100 grams of heavy cream, sugar, and vanilla seeds.
Bring it to a boil, dissolving the sugar at the same time.
Take the pot off the stove, add the bloomed and drained gelatin, stir, and let the mixture cool down a bit.
Then pour in the remaining cream, add the mascarpone cheese, and mix well until smooth.
Pour into a container or a bowl, cover with cling film directly on the surface, and place in the fridge for 7-8 hours.
Before decorating, whip the cream until it becomes smooth and stable, then place it into a piping bag fitted with a round nozzle.
For soaking, mix all the ingredients until the sugar dissolves.
Cut out the core from the cupcakes.
Brush it thoroughly with syrup.
Fill with chocolate cream.
Top it with a sweet cream made from sour cream and mascarpone.
