Yellow Cupcakes with Chocolate Ganache Frosting
By America's Test KitchenPublished on August 22, 2013
Time
1¼ hours, plus 45 minutes cooling and 45 minutes chilling
Yield
Makes 12 cupcakes
Ingredients
For Cupcakes
1½ cups (7½ ounces/213 grams) unbleached all-purpose flour 1 cup granulated sugar (7 ounces/198 grams)1½ teaspoons baking powder ½ teaspoon table salt 8 tablespoons unsalted butter (1 stick), room temperature½ cup sour cream 1 large egg plus 2 large yolks1½ teaspoons vanilla extractFor Frosting
1 cup heavy cream 8 ounces (227 grams) semisweet chocolate, choppedBefore You Begin
These cupcakes are best eaten the day they are made, but unfrosted extras will keep in an airtight container at room temperature for up to 3 days. To double the recipe, use 3 whole eggs and 2 yolks, and double the remaining ingredients.
Instructions
- Adjust oven rack to middle position; heat oven to 350 degrees. Line standard muffin/cupcake tin with paper or foil liners.
- Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
- Divide batter evenly among cups of prepared tin using 2-ounce ice cream scoop or heaping tablespoon. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Use skewer or paring knife to lift cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature, about 45 minutes.
- Bring cream to boil in small saucepan or in microwave. Place chocolate in medium bowl and pour boiling cream over. Cover with foil and let stand 5 minutes. Whisk until smooth, then cover with plastic wrap and refrigerate until cool and slightly firm, 45 minutes to 1 hour.
- Transfer cooled chocolate mixture to bowl of standing mixer fitted with whisk attachment; whip mixture at medium speed until fluffy and mousse-like and forms medium-stiff peaks, about 2 minutes.
- Spread 2 to 3 generous tablespoons Chocolate Ganache Frosting on top of each cooled cupcake; serve.
for cupcakes
for frosting
Time
1¼ hours, plus 45 minutes cooling and 45 minutes chillingYield
Makes 12 cupcakesIngredients
For Cupcakes
1½ cups (7½ ounces/213 grams) unbleached all-purpose flour
1 cup granulated sugar (7 ounces/198 grams)
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg plus 2 large yolks
1½ teaspoons vanilla extract
For Frosting
1 cup heavy cream
8 ounces (227 grams) semisweet chocolate, chopped
Ingredients
For Cupcakes
1½ cups (7½ ounces/213 grams) unbleached all-purpose flour
1 cup granulated sugar (7 ounces/198 grams)
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg plus 2 large yolks
1½ teaspoons vanilla extract
For Frosting
1 cup heavy cream
8 ounces (227 grams) semisweet chocolate, chopped
Ingredients
For Cupcakes
1½ cups (7½ ounces/213 grams) unbleached all-purpose flour
1 cup granulated sugar (7 ounces/198 grams)
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg plus 2 large yolks
1½ teaspoons vanilla extract
For Frosting
1 cup heavy cream
8 ounces (227 grams) semisweet chocolate, chopped
Why This Recipe Works
In search of a yellow cupcake recipe that would be good enough to satisfy the parents at a kids’ birthday party, we discovered that simply dumping flour, eggs, sugar, butter, and sour cream into a mixing bowl and mixing produced the desired result. A simple whipped ganache, made with just heavy cream and semisweet chocolate, proved to be the perfect topping for our yellow cupcake recipe.
Before You Begin
These cupcakes are best eaten the day they are made, but unfrosted extras will keep in an airtight container at room temperature for up to 3 days. To double the recipe, use 3 whole eggs and 2 yolks, and double the remaining ingredients.
Instructions
- Adjust oven rack to middle position; heat oven to 350 degrees. Line standard muffin/cupcake tin with paper or foil liners.
- Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
- Divide batter evenly among cups of prepared tin using 2-ounce ice cream scoop or heaping tablespoon. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Use skewer or paring knife to lift cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature, about 45 minutes.
- Bring cream to boil in small saucepan or in microwave. Place chocolate in medium bowl and pour boiling cream over. Cover with foil and let stand 5 minutes. Whisk until smooth, then cover with plastic wrap and refrigerate until cool and slightly firm, 45 minutes to 1 hour.
- Transfer cooled chocolate mixture to bowl of standing mixer fitted with whisk attachment; whip mixture at medium speed until fluffy and mousse-like and forms medium-stiff peaks, about 2 minutes.
- Spread 2 to 3 generous tablespoons Chocolate Ganache Frosting on top of each cooled cupcake; serve.
for cupcakes
for frosting
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