Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from
Ingredients
- 1 1/2 cup semisweet chocolate morsels ⓘ
- 1/2 cup butter, softened ⓘ
- 1 16oz package of light brown sugar ⓘ
- 3 large eggs ⓘ
- 2 cup all-purpose flour ⓘ
- 1 tsp baking soda ⓘ
- 1/2 tsp salt ⓘ
- 1 8oz container of sour cream ⓘ
- 1 cup hot water ⓘ
- 2 tsp vanilla extract ⓘ
- 1/2 cup butter ⓘ
- 2 8oz packages of cream cheese, softened ⓘ
- 2 16oz packages of powdered sugar ⓘ
Instructions
- Cupcakes: Preheat oven to 350.
- Microwave morsels in a microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.
- Beat butter and sugar at medium speed with an electric mixer until well blended (about 5 minutes).
- Add eggs, 1 at a time, beating just until blended after each addition.
- Add melted chocolate; beat until blended.
- Sift together flour, baking soda, and salt.
- Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture.
- Beat at low speed just until blended after each addition.
- Gradually add hot water in a slow, steady stream, beating at low speed just until blended.
- Stir in vanilla
- Place 36 paper baking cups in 3 (12-cup) muffin pans; spoon batter into cups, filling three-fourths full.
- Bake at 350 for 18 to 20 minutes or until a wooden pick inserted in centers comes out clean.
- Remove from pans to wire racks, and let cool completely (about 45 minutes).
- Icing: Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown.
- Immediately remove from heat.
- Pour butter into a bowl.
- Cover and chill 1 hour or until butter is cool and begins to solidify.
- Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating until light and fluffy.
- Stir in cinnamon and vanilla
- Pipe onto cupcakes
Nutrition & Diet Analysis (per serving)
957
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).