In a saucepan, mix sugar with cocoa and vanilla, add butter and put on fire, when the sugar has melted add milk, bring to a boil while stirring constantly. Allow the mixture to cool to room temperature.
We add the eggs, slaked with vinegar, soda, mix well, gradually add the flour until the dough in consistency resembles thick sour cream.
We spread the dough into muffin tins for filling them in half. Bake muffins with chocolate cream in an oven preheated to 180 degrees for about 20 minutes.
Melt the chocolate in a water bath. Beat cream with sugar in a strong foam, add melted chocolate to them and whisk again. If the cream turned out to be liquid, put it in the refrigerator for 20 minutes.
We shift the cream into a pastry bag and decorate the cupcakes.