If you heart yourself, and you better, then it's totally normal to spend Valentine's Day baking these up and eating them all by yourself...binge-watching your favorite Netflix TV show. In my case, it's HBO's, "Getting On." Love, love, love me some awkward comedies. Back to baking... This recipe is an old standby that I found on one of my favorite websites, www.PopSugar.com. Definitely check them out. Whether you're really celebrating something special, like Valentine's Day or a wedding or a birthday, you can't go wrong with these babies. Ingredients: Cake: 1/2 cup butter softened 1 cup granulated sugar 2 eggs 1 teaspoon vanilla 1-3/4 cups flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup sour cream 1/2 cup Champagne Pastry Cream: 1/2 cup heavy cream, divided 1/2 cup Champagne 2 tablespoons cornstarch 5 tablespoons granulated sugar 1 whole egg 2 egg yolks 2 tablespoons unsalted butter 1 teaspoon vanilla Frosting: 1 cup plus 1 tablespoon champagne 2 sticks of butter softened 2-1/2 cups confectioners' sugar Pastel dragées Directions: Make the cupcakes: 1. Preheat oven to 350 degrees. 2. In the bowl of a stand mixer cream together butter and sugar until light and fluffy. 3. Add eggs one at a time beating well after each addition. 4. Add vanilla and mix. 5. Separately, whisk together flour, baking soda, baking powder and salt, set aside. 6. In a medium sized bowl, whisk together 1/2 cup champagne and 1/2 cup sour cream (mixture will fizz and bubble a little). 7. Add flour and Champagne mixture alternately, beginning and ending with flour. Batter will be thick. 8. Fill cupcake papers with 1/4 cup level measures of batter. 9. Bake for 17-22 minutes. Set aside. Make the pastry cream filling: 1. In a medium bowl, whisk cornstarch in 1/4 cup of heavy cream. 2. Combine the remaining heavy cream, sugar and 1/2 cup Champagne in a saucepan; bring to a boil then remove from heat. 3. Beat the whole egg and egg yolks into the cornstarch/heavy cream mixture. 4. Pour 1/3 of boiling champagne mixture into the egg mixture, whisking constantly so the eggs do not cook. 5. Return the remaining Champagne/heavy cream mixture to a boil. 6. Pour in the hot egg mixture in a stream, whisking constantly until the mixture thickens. 7. Remove from heat and beat in the butter and vanilla. 8. Cut a divot into the top of each cupcake and fill with pastry cream. 9. Trim the cut-out cake pieces flat to make a "lid" and place on top of the filled divot. Make the frosting: 1. Place 1 cup of champagne in a small saucepan. 2. Simmer over medium-high heat until reduced to 2 tablespoons. 3. Transfer to a small bowl or condiment cup and allow to cool. 4.In the bowl of a stand mixer, cream softened butter and powdered sugar together. 5. Once the frosting is thick and fluffy, pour in the reduced 2 tablespoon Champagne plus 1 tablespoon Champagne from the bottle and mix well. 6. Frost the cream-filled cupcakes and decorate with pastel dragées.