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1
Make the cupcakes Preheat the oven to 350.
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2
Line a 12-cup muffin tin with paper liners.
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3
In a medium bowl, whisk the flour with the baking powder and salt.
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4
Make the cupcakes In another medium bowl, using a handheld electric mixer, beat the butter and the granulated sugar at medium speed until fluffy, about 3 minutes.
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5
Beat in the eggs, one at a time, then beat in the vanilla bean seeds and vanilla extract.
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6
With the mixer at low speed, beat in half the flour mixture, then all of the milk, followed by the remaining flour mixture, until well combined.
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7
Make the cupcakes Divide the batter among the muffin cups, filling each about two-thirds full.
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8
Bake the cupcakes until a toothpick inserted comes out clean, about 20 minutes.
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9
Let cool completely on a wire rack.
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10
Meanwhile, make the frosting In a large heatproof bowl set over a saucepan of simmering water, whisk the chocolate with the butter and corn syrup until smooth; remove from the heat and let cool to almost room temperature, about 5 minutes.
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11
Whisk in the sour cream, salt and vanilla.
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12
Using a handheld electric mixer, gradually beat in the confectioners sugar until smooth.
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13
Meanwhile, make the frosting Spread the cupcakes with the frosting and serve.
