Yellow Cupcakes with Chocolate Ganache Frosting

Ingredients

• 1 1/2 cups flour
• 1 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter (one stick), room temperature
• 1/2 cup sour cream
• 1 large egg, room temperature
• 2 large egg yolks, room temperature
• 1 1/2 teaspoons vanilla extract
• Frosting:
• 1 cup heavy cream
• 8 ounces semisweet chocolate, chopped

Directions

1. Adjust oven racks to medium and heat to 350 degrees. Line standard cupcake tin with paper or foil liners.
2. Whisk together flour, sugar, baking powder and salt in bowl of mixer. 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.
3. Divide batter evenly among cups of prepared tin using a heaping tablespoon as measure. Bake until cupcake tops are gold and a toothpick inserted in the center comes out clean, 20-24 minutes. Transfer cupcakes to a wire rack to cool to room temperature, about 45 minutes.
4. Frosting: Bring cream to a boil in microwave. Place chocolate in a bowl and pour cream over it. Cover with foil and let stand 5 minutes. Whisk until smooth, then cover with plastic wrap and refrigerate until cool and slightly firm, 45-60 minutes. Transfer cooled chocolate mixture to bowl of mixer fitted with whisk attachment and whip at medium speed until fluffy and mousse-like and forms medium stiff peaks, about 2 minutes. Spread 2-3 generous tablespoons frosting on top of each cooled cupcake and serve.