So. Last night we all took in some Super Bowl. If you’re a Seahawks fan, cupcakes that scream celebrate! are in order. If you’re a Denver fan, there’s no question you need about a dozen cupcakes right now.
And there’s no better way to celebrate, nor is there a more comforting consolation than these golden yellow cupcakes.
These baby cakes couldn’t be easier to pull off…they are the epitome of yummy one-bowl baking. Don’t bother yourself with many bowls and dishes to wash. Just throw all the ingredients in one big batter bowl, and watch the magic happen…
Of course, you know you’ll need a separate bowl for making the fabulous chocolate ganache frosting. I do warn you that this chocolate frosting is not only super easy, but irresistibly rich and chocolatey. They are the perfect topping for these tender, moist cupcakes.
These aren’t just cupcakes for kids. Sure, your kiddos will devour them. But grown-ups alike will appreciate their tender crumb, golden buttery flavor, and well…who doesn’t love classic cupcakes?
These are definitely best eaten the day they’re made. Which is no problemo, because you can easily make a batch the day you want to serve them. They are melt-in-your-mouth soft on that first day, so go ahead and don a generous spirit with devouring these! Yes, they’ll still be yummy tomorrow, but they’re unbeatable when made and eaten today.
I literally made these on a wintry afternoon right before the kids got home from school. Got a hankering for cupcakes for tonight? Done.
Perfect for birthdays, pick-me-up days, celebrate days, and I-want-a-cupcake days. Love these? You might also enjoy these cupcakes without frosting.
Did you make this?
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Easy Yellow Cupcakes with Chocolate Ganache Frosting
For the Chocolate Ganache Frosting:
- 1 cup heavy cream
- 8 oz good semi-sweet chocolate, chopped
- Preheat oven to 350F. Line a standard muffin tin with liners.
- In the bowl of a stand mixer add: Flour, sugar, baking power, and salt. Whisk until well blended. Add butter, sour cream, egg, egg yolks, and vanilla. Beat with paddle attachment on medium until smooth and satiny, about 30 seconds. Using rubber spatula, scrape down bowl an mix by hand until smooth.
- Divide batter evenly into lined muffin tin. Bake until tops are gold and toothpick inserted in center comes out almost clean, about 20 minutes. Transfer to wire rack and cool.
- In a small saucepan, bring cream to boil. In a medium bowl, combine chocolate and hot cream. Cover and let stand 5 minutes. Whisk until smooth. Cover tightly and chill until cool and slightly firm, about 45 minutes.
- Whip chilled chocolate mixture at medium speed until fluffy and mousse-like, with medium stiff peaks, 2 minutes.
- Spread 2-3 heaping tablespoons of frosting on top of each cupcake. Serve.
- *Note: To double the recipe, double all ingredients except use the following for eggs: 3 whole large eggs and 2 large yolks.
Nutrition (per serving)
Source: Chew Out Loud, adapted from Cook’s Illustrated, January 2003 edition