I keep a list of my cowokers’ birthdays and favorite desserts in the top drawer of my desk. It gives me an excuse to bake, and sometimes their listed favorites are something I’ve never made before—like the plum cake my boss requested last year—so it presents a challenge. I love the challenges.
One of my coworkers had a birthday a week ago and said cupcakes were his favorite dessert. I generally avoid making cakes and cupcakes due to the amount of decorating they require, so I wanted to find something that was easy enough to put together on a weeknight after work. Another challenge I was presented with was coming up with frosting that would hold through to the afternoon without becoming runny or dried out if it sat on a table all day. That requirement instantly threw out 7-minute frosting—my favorite. I thought about the birthday cupcakes my mom made for my brother and me when we were little and started to look through my cookbooks for a good yellow cake recipe with chocolate frosting—which was always my brother’s favorite. I found my winning recipe in the Cook’s Illustrated Cookbook, a book my brother got me for Christmas a few years ago. As you know by now, I love Cook’s Illustrated. They do such a solid job of explaining why certain recipes and techniques work. There’s always a lot that can be learned from them.
This recipe for Yellow Cupcakes with Chocolate Ganache Frosting was terrific. These aren’t your light, airy, made-from-a-box cupcakes. These are more dense and more flavorful. Because I was worried about lighter frostings, I didn’t whip the ganache as the recipe directed. I left it cool and spread a layer of it onto the cupcakes, so there was no concern of it sliding off or becoming too soft at room temperature. It was a great combination, and this will definitely be my go-to recipe for a really good yellow cake. I topped them off with blue sprinkles, both because birthday cupcakes should always have sprinkles and because my coworker is a fan of the Seahawks, who will hopefully win today’s Super Bowl. Am I a football fan? Not really. But I’ve got to root for the home team, right?
1 1/2 cups all-purpose flour
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 large egg plus 2 large yolks, room temperature
1 1/2 teaspoons vanilla extract
Adjust oven rack to middle position and heat oven to 350 degrees. Line a 12-cup muffin tin with paper or foil liners.
Whisk flour, sugar, baking powder, and salt together in the bowl of a stand mixer. Fit stand mixer with paddle and beat flour mixture, butter, sour cream, egg, egg yolks, and vanilla together on medium speed until smooth and satiny, about 30 seconds. Scrape down bowl, then mix by hand using rubber spatula until smooth and no flour pockets remain.
Using ice cream scoop or larger spoon, divide batter evenly among prepared muffins cups. Bake cupcakes until tops are pale gold and toothpick inserted in centers comes out clean, 20-24 minutes. Life each cupcake from tin and transfer to wire rack. Let cupcakes cool completely, about 45 minutes, before frosting.
1 cup heavy cream
8 ounces semisweet chocolate, chopped
Place chocolate in a medium heatproof bowl. Bring cream to a boil in a small saucepan. Pour boiling cream over chocolate, and let sit, covered, for five minutes. Whisk mixture until smooth, then cover with plastic wrap and refrigerate until cool and slightly firm, 45 minutes to 1 hour.
Using a stand mixer fitted with a whisk, whip cooled chocolate mixture on medium speed until fluffy and mousse-like and soft peaks form, about 2 minutes.
Spread 2-3 tablespoons of frosting over each cooled cupcake and serve.