1 cup granulated sugar or cane sugar
1¼ cups of all purpose white flour
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter (room temp)
1 ½ teaspoons vanilla extract
2 large eggs
1 cup of sour cream (full fat)
Preheat oven to 350 degrees. Oven rack should be in the middle.
In the bowl of a standing mixer, place all the dry ingredients and mix. Add in the butter (in small pieces) till only small bits are visible, mix for 30 seconds. Then add in the rest of the ingredients and make sure everything is well incorporated and smooth (about a minute on medium low speed).
Place paper cups in your tart pan and scoop about two heaping tablespoons in each (evenly divide the batter). This recipe will make 12 very large cupcakes.
Bake for 20 to 25 minutes until golden brown on top and a tooth pick comes out clean. Cool the cupcakes for an hour or so before frosting.
Chocolate Frosting
1 cup whipping cream
8 ounces semisweet chocolate, finely chopped
In a small saucepan, bring the cream to a boil. Finely chop the chocolate and place in a stainless steel bowl and pour the hot cream on top. Cover with tin foil and let stand for about 6 minutes. Whisk the mixture till smooth and then cover again, this time with plastic wrap and let sit in the frig for about an hour till firm and cool.
Now it’s time to decorate!