MAKES 12 CUPCAKES
These cupcakes are best eaten the day they are made, but unfrosted extras can be kept in an airtight container at room temperature for up to three days. To double the recipe, use three whole eggs and two yolks, and double the remaining ingredients. Click here for more frostings. See the sidebar that follows the recipe.
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CUPCAKES |
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1½ |
cups (7½ ounces) all-purpose flour |
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1 |
cup (7 ounces) sugar |
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1½ |
teaspoons baking powder |
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½ |
teaspoon salt |
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8 |
tablespoons unsalted butter, softened |
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½ |
cup sour cream |
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1 |
large egg plus 2 large yolks, room temperature |
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1½ |
teaspoons vanilla extract |
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FROSTING |
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1 |
cup heavy cream |
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8 |
ounces semisweet chocolate, chopped |
1. FOR THE CUPCAKES: Adjust oven rack to middle position and heat oven to 350 degrees. Line 12-cup muffin tin with paper or foil liners.
2. Whisk flour, sugar, baking powder, and salt together in bowl of stand mixer. Fit stand mixer with paddle, add butter, sour cream, egg and yolks, and vanilla and beat on medium speed until smooth and satiny, about 30 seconds. Scrape down bowl, then mix by hand using rubber spatula until smooth and no flour pockets remain.
3. Using ice cream scoop or large spoon, divide batter evenly among prepared muffin cups. Bake cupcakes until tops are pale gold and toothpick inserted in center comes out clean, 20 to 24 minutes, rotating muffin tin halfway through baking. Lift each cupcake from tin, set on wire rack, and let cool completely, about 45 minutes, before frosting.
4. FOR THE FROSTING: Place chocolate in medium heatproof bowl. Bring cream to boil in small saucepan. Pour boiling cream over chocolate, and let sit, covered, for 5 minutes. Whisk mixture until smooth, then cover with plastic wrap and refrigerate until cool and slightly firm, 45 minutes to 1 hour.
5. Using stand mixer fitted with whisk, whip cooled chocolate mixture on medium speed until fluffy and mousselike and soft peaks form, about 2 minutes.
6. Spread 2 to 3 generous tablespoons frosting over each cooled cupcake and serve.