Classic Yellow Cupcakes with Chocolate Ganache Frosting

I have some unusual flavour pairings among the recipes I’ve posted thus far, and I thought I’d add a classic to my repertoire. This recipe is for a basic yellow cupcake. The batter comes together so swiftly. Fewer egg whites means richer flavour, and the sour cream gives a tangy richness. The cupcakes are topped with a simple whipped ganache that is rich but not too sweet. Its texture is similar to a mousse.

If you want to double the recipe, use 3 eggs and 2 egg yolks. The rest of the ingredients can be doubled.

Recipe Source: Cook’s Illustrated

Yields 12 cupcakes

7.5 ounces (1 1/2 cups) all-purpose flour
7 ounces (1 cup) sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, room temperature
1/2 cup sour cream
1 egg + 2 egg yolks, room temperature
1 1/2 teaspoons pure vanilla extract
1 cup heavy cream
8 ounces semisweet chocolate, chopped

1) Preheat the oven to 350F.
2) Place 12 liners in a cupcake pan.
3) In the bowl of a stand mixer fitted with a whisk attachment, whisk the flour, sugar, baking powder, and salt together.
4) Switch to a paddle attachment and add the butter, sour cream, egg, egg yolks, and vanilla. Beat on medium speed for 30 seconds until the batter is smooth.
5) Divide the batter evenly among the cupcake liners.
6) Bake for 20 to 24 minutes, until the tops are pale gold and toothpick inserted in the centre comes out clean.
7) Remove the pan from the oven and take the cupcakes out of the pan. Transfer the cupcakes onto a wire rack to let cool completely.
1) Place the chocolate in a heatproof bowl.
2) Bring the cream to a boil in a small saucepan.
3) Pour the cream over the chocolate. Let rest, covered, for 5 minutes.
4) Stir until smooth.
5) Place the bowl in the fridge and let chill and firm up for 45 minutes to 1 hour.
6) Transfer the ganache to the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed until the ganache becomes fluffy and the texture is like a mousse. Soft peaks will form. About 2 minutes.

Store in an airtight container at room temperature for up to 3 days.


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