Ingredients

• For Cupcakes
• 1 1/2cups unbleached all-purpose flour (7 1/2 ounces)
• 1cup granulated sugar (7 ounces)
• 1 1/2teaspoons baking powder
• 1/2teaspoon table salt
• 8tablespoons unsalted butter (1 stick), room temperature
• 1/2cup sour cream
• 1 large egg, room temperature
• 2 large egg yolks, room temperature
• 1 1/2teaspoons vanilla extract
• For Frosting
• 1cup heavy cream
• 8ounces semisweet chocolate, chopped

Directions

1. For Cupcakes: Adjust oven rack to middle position; heat oven to 350 degrees. Line standard muffin/cupcake tin with paper or foil liners.

2. 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.

3. 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.

4. For Frosting: 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.

5. 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.

6. Spread 2 to 3 generous tablespoons Chocolate Ganache Frosting on top of each cooled cupcake; serve.

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