Yellow Cupcakes with Chocolate Frosting

Every now and then I get a very real craving for cake. I usually steer this craving toward cupcakes, since there's no need to make an entire cake for two people. Earlier this year I made classic yellow cupcakes with a rich chocolate frosting: that combo was my go-to birthday cake request for about 5 years in a row when I was a kid, so I know I just can't go wrong with it. I actually even halved both of the below recipes, which made for a more manageable number of cupcakes for two people to consume. Both recipes were delicious classics that everyone needs in their cupcake repertoire. 

Classic Yellow Cupcakes

3 cups unbleached, all-purpose flour

1 Tbsp baking powder

1 tsp salt

2 cups sugar

1 cup unsalted butter, at room temperature

2 eggs plus 4 egg yolks, at room temperature

1 cup sour cream

1 Tbsp vanilla extract

Preheat the oven to 350 degrees. Line cupcake pans with paper liners. 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.

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

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 desired.

Chocolate Frosting

9.5 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 Dutch-process cocoa powder

pinch of salt

2/3 cup plus 1 Tbsp sour cream

To make the frosting, melt the chocolate in a heat-proof bowl set over a pot of simmering water. Set aside to cool until just barely warm. 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. Beat in the melted and cooled chocolate and then the sour cream. Continue beating until the mixture is smooth and well blended. Frost cupcakes immediately before the chocolate hardens and the frosting sets.

source: cupcake recipe from annie's eats, adapted from Baking Illustrated; frosting recipe from annie's eats, slightly adapted from Martha Stewart's Cupcakes

I Love Cupcakes!

Cupcakes are so cute!  I love them.  They're fun to make, they're fun to look at, they're fun to eat, and they're fun to give away.  I always want to make cupcakes, but I don't like the idea of 24+ mini desserts sitting in my house tempting me to eat them all.  So when I made these cupcakes, I gave most of them away.  It's much more fun that way!

Banana Pecan Cupcakes with Brown Sugar Cream Cheese Frosting
For the cupcakes
3 cups sifted cake flour
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
1 tsp cinnamon
4 very ripe large bananas, mashed
3/4 cup buttermilk
1/2 tsp vanilla
3/4 cup unsalted butter, room temperature
1 1/2 cups packed light brown sugar
3 eggs, room temperature
1 cup pecans, toasted and coarsely chopped

Toast the pecans:  Spread nuts evenly on a rimmed baking sheet.  Bake at 350 degrees, stirring occasionally, until fragrant, for 8-10 minutes.  Watch carefully so you don't burn them.  Let nuts cool completely.

Whisk together cake flour, baking soda, baking powder, salt, and cinnamon.  In another bowl, whisk together mashed bananas, buttermilk, and vanilla.

Cream butter and brown sugar at medium-high speed until pale and fluffy.  Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.  Reduce speed to low.  Add flour mixture in two batches, alternating with banana mixture, and beating until just combined after each.  Stir in pecans by hand.

Divide batter evenly among paper-lined muffin tins, filling each about three-quarters full.  Bake, rotating tins halfway through, until toothpick inserted in center comes out clean, about 20 minutes.  Transfer tins to wire racks to cool completely before removing cupcakes.  Cupcakes can be store overnight at room temperature, or frozen up to 2 months, in airtight containers.

For the frosting
1 stick unsalted butter, room temperature
8 oz cream cheese, room temperature
1 cup packed light brown sugar

Beat butter, cream cheese, and brown sugar on medium-high speed until smooth.  Use immediately, or refrigerate up to 3 days in airtight container.  Before using, bring to room temperature, and beat on low speed until smooth.

Spread cupcakes with frosting.  Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.

Source:  recipes from Martha Stewart's Cupcakes