Yellow Cupcakes: Preheat your oven to 350 degrees F (180 degrees C) and lightly butter or line 12 muffin cups with paper liners.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), place the flour, sugar, baking powder, and salt. Beat until combined. Add the butter, egg, egg yolks, vanilla extract, and sour cream. Beat the wet and dry ingredients together, at low speed, until combined. Scrape down the sides and bottom of the bowl. Then increase to medium speed and beat until the batter is smooth and satiny, about 30 to 60 seconds.

Evenly fill the muffin cups with the batter and bake for about 18 - 23 minutes or until lightly golden and a toothpick inserted into a cupcake comes out clean. (Rotate your pan front to back about halfway through baking.) Remove from oven and place on a wire rack to cool completely. Then you can either spread the Chocolate Frosting on the cupcakes with a small spatula or, if piping, use a large Wilton 1M open or closed star tip to make lovely swirls.

These cupcakes are best the day they are made, but they can be covered and stored for a few days at room temperature.

Chocolate Frosting: Melt the chocolate in a heatproof bowl, placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.

Then in the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Scrape down the sides and bottom of the bowl. Add the melted chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).

Makes 12 cupcakes.

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