Yellow Cupcakes with Chocolate-Sour Cream Frosting


I blinked and my newborn became a 1-year-old. He walks, he points at things, he babbles, and he eats everything with gusto, especially cake, as we now know. I picked my favorite cake/frosting combination for Levi’s birthday cupcakes – yellow cake with chocolate, because I know he’s not picky and I’d be the one licking the beaters. I used the best birthday cake recipe on Smitten Kitchen – yellow cake with chocolate sour cream frosting – but made cupcakes instead of a layer cake and topped them with festive sprinkles. The recipe made 36 cupcakes, and I even had enough batter to make a little personal cake for Levi to eat on his actual birthday. So yes, we were eating cupcakes for days, and they were delicious. This recipe was exactly what I had hoped it would be. The cake was nice and moist with a little tang from buttermilk, and the frosting was nice and chocolate-y, but not too sweet. I decided to omit the espresso powder this time, since Levi was going to be eating a good amount of frosting, but I can definitely see how adding it would have brought out the flavor of the chocolate even more, and next time I will!


At the end of a 1st birthday party, there’s that rite of passage when you stick a slice of cake or a cupcake in front of the birthday child and stand around and stare at them to see what they’ll do. At first they hesitate; they might curiously poke at it, as Levi did, but soon they discover that what has been placed in front of them is actually edible. After a while it gets pretty messy, and the only people who think that the baby with frosting all over his face is cute is the parents. Yep, I was that proud mom. I’m also proud to share these cupcakes with you (which are actually the first I’ve ever made from scratch!) They were made and decorated with love for our little boy. Happy Birthday, Levi! And many more.


Yellow Cupcakes with Chocolate Sour-Cream Frosting

(From Smitten Kitchen)

For the Cupcakes:

4 cups plus 2 TBS. cake flour (not self-rising)
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 sticks (1 cup) unsalted butter, softened
2 cups sugar
2 tsp. pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk, well-shaken

  • Preheat oven to 350°F. Line two 12-cup muffin tins with the festive cupcake liners of your choice.
  • Sift together flour, baking powder, baking soda, and salt in a medium bowl.
  • In a large mixing bowl, beat butter and sugar with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition.
  • At low speed, beat in buttermilk until just combined (it’s ok if the mixture looks curdled). Add the flour mixture in three batches, mixing until each addition is just incorporated.
  • Spoon the batter into the muffin tins so that they are 2/3 full. Bake for 17-20 minutes or until the tops are golden and a toothpick entered into the center of a cupcake comes out clean. Let cool in the pan for about 10 minutes, then carefully remove from the muffin tins, using a knife to loosen them if some of the cake is sticking to the edges of the muffin cups. When completely cool, frost cupcakes (recipe below) and decorate with sprinkles!


For the Chocolate-Sour Cream Frosting (makes 5 cups):

15 oz. semisweet or bittersweet chocolate, chopped
2 1/4 cups sour cream, at room temperature
1/4 to 1/2 cup light corn syrup
3/4 tsp. vanilla extract

  • Place the chocolate in a heatproof bowl set over a pan of simmering water, stirring until it melts. Remove from heat and allow to cool until tepid. You want your chocolate and your sour cream to be around the same temperature so that the chocolate doesn’t seize when you add the sour cream.
  • Whisk together the sour cream, 1/4 cup of the corn syrup and vanilla extract until combined. Add the tepid chocolate slowly, whisking quickly until the frosting mixture is uniform. Taste for sweetness, and if needed, add additional corn syrup in 1 TBS. increments until desired level of sweetness is achieved.
  • Let cool in the refrigerator until the frosting is a spreadable consistency. This took only 10 minutes for us. If it becomes too hard, leave out at room temperature until it softens again.

The Birthday Boy!

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5 thoughts on “Yellow Cupcakes with Chocolate-Sour Cream Frosting

  1. I will have to keep this recipe in mind for my fiance’s birthday in July…his favorite cake is yellow with choc. frosting. Happy Birthday Levi! 🙂

  2. So glad that Quinn & I were there to celebrate with Levi & Co. The cupcakes were amazing & thanks for the ones that barely made it back to San Diego……gone the next morning!!!! Would LoVEd to have seen a pic of Levi with cake face:)

    Grandaddy d

  3. Haha, I like that you and I both made our favorite cakes, and they are both the same kind of cake, for our sons’ birthdays. 🙂 Hope Levi liked his cake!

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