The title says it all, this whole recipe is super simple but with giant flavor!
1 cup heavy cream
8 ounces semi-sweet chocolate, finely chopped
1 1/2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
1/2 cup sour cream
1 large egg, plus 2 large egg yolks, at room temperature
1 1/2 teaspoons vanilla extract
For the frosting: Bring the cream to a simmer in a small saucepan. Place the chopped chocolate in a medium bowl and pour the hot cream over it. Cover the bowl with foil and let stand 5 minutes. Whisk the mixture until smooth, then cover with plastic wrap and refrigerate until cool and slightly firm, 45 minutes to 1 hour. Transfer the frosting to a bowl of a standing mixer. Whip the mixture at medium speed until it is fluffy and mousse-like and forms medium-stiff peaks, about 2 minutes. Set aside.
For the cake: Preheat the oven to 350 degrees and place liners in a 12 cup muffin tin. Whisk together the flour, sugar, baking powder, and salt in the bowl of a standing mixer. Add the butter, sour cream, egg, yolks, and vanilla, and beat the wet ingredients into the dry at medium speed until smooth and satiny, about 30 seconds. Scrape down the sides of the bowl with a rubber spatula, and stir by hand until smooth, and no flour pockets remain. Divide the batter evenly among the muffin cups. Bake until the cupcake tops are pale gold and a toothpick or skewer inserted into the center comes out clean, 20-25 minutes. Remove the cupcakes from the tin and let cook on a wire rack, about 45 minutes. Spread 2-3 generous Tablespoons of the frosting on the top of each cooled cupcake.
Yield: 12 cupcakes
Recipe from Baking Illustrated