Remove the butter from the refrigerator so that it warms up to room temperature. Sift flour, mix with a pinch of salt. Using a knife, chop the butter cut into small pieces with flour.
Separate egg whites from yolks. Put the whites in the refrigerator. Add egg yolks and sour cream to a bowl with flour, knead the dough. Yolks and sour cream should be very cold, so they, like proteins, must be kept in the refrigerator.
Knead the dough quickly. Cover it with cling film and let it rest for 30 minutes. to the cold. This dough can be prepared in advance - it is stored in the refrigerator for up to 3 days. Put the molds for baskets in the refrigerator for 2-3 hours. After that, they do not need to be lubricated with oil.
Preheat the oven to 200°C. Put a small piece of dough into each mold, spread it with your hands over the entire surface. The thickness of the dough layer should be 2-3 mm. Put in the oven for 10 min. Remove from oven, cover with a towel and let cool.
Whip cream. Sift cocoa through a sieve so that there are no lumps. Stir in half the whipped cream. Place any canned or fresh fruit at the bottom of the baskets.
Using a pastry bag, garnish some of the cupcakes with white and some with chocolate whipped cream. Sprinkle white-topped baskets with grated chocolate, and chocolate-topped baskets with grated orange zest.