Chocolate Cupcakes with Creme Anglaise Buttercream

Line two 12 cup muffin tins with cupcake liners. Spray liners with cooking spray.

Whisk flour through salt on the above list.

Cream 10 tablespoons butter and 2 1/2 cups sugar. Beat in eggs and white, one at a time. Beat in 1 tablespoon vanilla. Into this creamed mixture, alternate additions of flour with sour cream and milk, beginning and ending with flour. Spoon batter into liners, not filling more than 2/3 full. Bake at 350F for 30 minutes. Cool in pans.

Make the buttercream: Using the mixer whisk attachment, beat egg yolks with 1/3 cup sugar until they hold a ribbon.

In a medium size saucepan, heat 1/2 cup milk with 1/3 cup sugar and 1/4 teaspoon salt to simmering. With mixer on low, slowly add the heated mixture into the egg yolks mixture. Return to saucepan. Cook on medium heat until it the custard begins to boil. Strain and pour the custard back into the mixing bowl. Add vanilla. With whisk attachment, mix until the eggs have doubled in volume. Set aside. Beat 3 sticks of butter with the paddle attachment until smooth and creamy. Slowly pour the egg mixture into the butter while continuing to mix on low. Beat on high until smooth and shiny. Spread on cupcakes.