Yellow Cupcakes with Chocolate Sour Cream Frosting

I have a confession to make. Before now, I had never made cupcakes and frosting from scratch at the same time. I had make cupcakes from scratch and then cheated with frosting from a tub—and vice versa. So this was a big deal for me. It made me feel like I should call my grandma to tell her because I knew, as a former wedding cake baker and caterer, she would be as proud of me as I was of myself.

After my Sunday marathon baking session, I take my proverbial hat off to people who bake from scratch all the time because it is no joke. The result was outstanding, but I have officially decided that I prefer cooking to baking—it’s less strict … more room for deviating from the recipe. But if you love baking, you have to try these cupcakes. They were so good that even I {the self-proclaimed non-baker} will be making them again! 

Yellow Cupcakes with Chocolate Sour Cream Frosting

For the Cupcakes:
Yields 24 cupcakes 

3 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
2 cups granulated sugar
1 cup unsalted butter, at room temperature
2 large eggs plus 4 large egg yolks, at room temperature
1 cup sour cream
1 tbsp vanilla extract

 

1. Preheat the oven to 350˚ F.  Line cupcake pans with paper liners.

2. In a medium bowl, combine the flour, baking powder and salt.  Whisk to blend.  In the bowl of an electric mixer, combine the sugar and butter.  Beat on medium-high speed until light and fluffy, about 3-4 minutes.

3. Blend in the eggs and egg yolks one at a time, scraping down the sides of the bowl as needed.  In a small bowl or measuring cup, blend together the sour cream and vanilla.

4. With the mixer on low speed, add the dry ingredients in three additions alternately with the sour cream, beginning and ending with the dry ingredients, and mixing each addition just until incorporated.

5. Divide the batter evenly between the prepared liners.  Bake until the cupcakes are just set and pale golden, about 20-22 minutes.  Let cool in the pan about 5 minutes, then remove to a wire rack to cool completely.  Once cool, frost as directed below.

 

For the Frosting:

9½ oz bittersweet chocolate, finely chopped
6 oz cream cheese, at room temperature
6 tbsp unsalted butter, at room temperature
2 cups confectioners’ sugar, sifted
4 tbsp unsweetened cocoa powder
Pinch of salt
2/3 cup plus 1 tbsp sour cream

 

1. Melt the chocolate in a heat-proof bowl set over a pot of simmering water.  Set aside to cool until just barely warm.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until pale and fluffy, about 3-4 minutes.  Gradually mix in the confectioners’ sugar, cocoa powder and salt.

3. Beat in the melted and cooled chocolate and then the sour cream.  Continue beating until the mixture is smooth and well blended.

4. Frost cupcakes immediately before the chocolate hardens and the frosting sets.

Recipes from Annie’s Eats

 

About mommachine

I am a wife, mother, daughter, sister, friend and colleague. And trying to balance all of those roles at once can be utterly exhausting. Being the Type A control freak that I am, I try to run my life like a well-oiled machine. But sometimes the wheels get a bit squeaky (or just fly off completely, let's be honest). I have to slow down (yeah right, I know), give the different parts of my life a little tune-up and get back on the road.

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