So I enlisted the help of my Godson, K. and went to work. And let me tell you that they were indeed exactly what I wanted. I really like the old combination of yellow cake and chocolate frosting. Here I made a dark chocolate ganache frosting.
12 oz bittersweet chocolate
1 2/3 cups heavy cream
2 oz unsalted butter, softened
Break the chocolate into pieces and process in a food processor until very fine.
Heat the cream to the boiling point and, with the motor running, pour it through the feed tube in a steady stream. Process for a few seconds until smooth.
Transfer to a bowl and stir in the butter, Allow to cool for several hours until it is frosting consistency.
(Yellow cupcakes from the Cake Bible)
6 large egg yolks
1 cup milk
2 1/4 teaspoons vanilla
3 cups cake flour, sifted
1 1/2 cups sugar
1 tablespoon plus 1 teaspoon baking powder
3/4 teaspoon salt
6 oz unsalted butter, softened
Preheat the oven to 350 degrees. Line cupcake pans with cupcake wrappers.
In a medium bowl lightly combine the yolks, 1/4 cup milk, and the vanilla. In a large mixing bowl combine the dry ingredient and mix on low speed for 30 seconds to blend. Add the butter and remaining 3/4 cup of milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for
1 1/2 minutes to aerate and develop the cakes structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredient and strengthen the structure. Scrape down the sides.
Fill the cupcake wrappers 3/4 the way full
Bake for 20 to 25 minutes until they spring back when touched. Remove and let cool on a rack. Once cooled you can frost them.