Be Our Valentine
Yellow Cupcakes with Whipped Chocolate Ganache Frosting
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- scant teaspoon salt
- 8 tablespoons unsalted butter, room temperature
- 1 cup sugar
- 1/2 cup sour cream
- 1 large eggs plus 2 egg yolks, room temperature
- Seeds of one vanilla bean or 1 tablespoon pure vanilla extract
Preheat oven to 350 degrees. Line standard muffin tin with cupcake wrappers. Sift together flour, baking powder and salt and set aside. Cream together butter and sugar, beating on low speed until light and fluffy. Add egg and egg yolks and beat until combined. Stir in sour cream and vanilla. Fold in dry ingredients, working just enough to form a smooth batter. Spoon batter into cupcake wrappers, dividing equally between cakes. Bake until cupcakes are puffed and golden, about 25 minutes - a cake tester should come out clean. Set on a wire wrack and let cool completely
Whipped Chocolate Ganache Frosting
- 12 ounces semi sweet chocolate, cut into small pieces
- 2 cups heavy cream
- 1 teaspoon light corn syrup
- 1 teaspoon vanilla
- Sprinkles, if desired
Combine all ingredients in a large metal mixing bowl. Fill a saucepan (large enough to nicely cradle the mixing bowl) with a few inches of water. Bring water to a boil. Set mixing bowl over saucepan - it should sit over and not in the water. Reduce heat to a simmer. Stir chocolate until mixture is completely melted - it should be a nice loose molten sauce. Remove mixing bowl from heat. Let stand about 20 minutes and then whisk a minute or two. Fill a larger bowl or kitchen sink with ice water and place mixing bowl in the cold water. Let it stand a few minutes and then whisk again. Repeat this process until the ganache comes together to form a soft easily spreadable frosting. Do not allow frosting to become too cold too fast or it will seize. Spoon frosting onto cupcakes and use a offset spatula to create nice satisfying peeks and troughs. Decorate with sprinkles if desired.