Vanilla Cupcakes + Sour Cream Chocolate Ganache Frosting Recipe

If you're making your own powdered sugar, pulse equal parts granulated sugar and cornstarch in a food processor, then sift and set aside. Otherwise, use store-bought confectioner's sugar.

In a small bowl, melt the chocolate chips and butter together. This can be done in a double boiler or in the microwave in 30-second intervals until smooth.

Transfer the ganache to a piping bag and chill it in the fridge while you prepare the cupcakes.

For the cupcakes, cream together the butter and sugar with a hand mixer until the mixture becomes pale and fluffy.

Add the eggs one at a time, beating thoroughly after each addition, then stir in the vanilla extract.

In a separate bowl, sift together the flour, baking powder, and salt. Gently fold these dry ingredients into the wet mixture, being careful not to overmix, which can lead to dense cupcakes.

Divide the batter evenly into 12 cupcake molds, filling each cup about 3/4 of the way up. (If using liners, you might spray the insides with vegetable oil.)

Bake the cupcakes in an oven preheated to 350 °F for 18-20 minutes. Start checking for doneness around 16 minutes.

Once the cupcakes have cooled for about 15 minutes, frost them with the chilled ganache and garnish with extra chocolate chips. Serve the frosted cupcakes.