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Chocolate cupcake with rhubarb and honeysuckle
8 servings2 hours
Wheat flour - 320 gr, Sour cream - 200 gr, White chocolate - 200 gr, Sugar - 150 gr, Butter - 100 gr, Milk - 100 gr, Eggs - 2 pcs., Lemon zest - 1 tbsp., Vanilla sugar - 1 tbsp., Baking powder - 1 Chinese liter, Honeysuckle - 200 gr., Rhubarb - 100 gr.
Dough. 
Melt and cool the butter. 
Combine the eggs with sugar, vanilla sugar and lemon zest. 
Beat with a mixer into a lush foam. 
Add sour cream to the eggs. 
Pour in the melted butter and milk. 
Beat with a mixer until smooth. 
Add flour sifted with baking powder. 
Mix until homogeneous. 
Break the chocolate into small pieces and stir into the dough. 
Filling. 
Wash and dry honeysuckle. Wash the rhubarb, peel and cut into small pieces. 
Put in layers into an oil-lubricated cake tin: 1/3 part of the dough. Spread pieces of rhubarb evenly on top. 
Put another part of the dough on top. Sprinkle with honeysuckle. 
Next, lay out the remaining dough and flatten. 
Bake for about 40 minutes at 180 ° C. 