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Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from
Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from

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We hope you got benefit from reading it, now let’s go back to chocolate velvet cupcakes with browned-butter-cinnamon-cream-cheese frosting (from recipe. You can cook chocolate velvet cupcakes with browned-butter-cinnamon-cream-cheese frosting (from using 17 ingredients and 19 steps. Here is how you cook it.

The ingredients needed to prepare Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from:
  1. Prepare Chocolate Velvet Cupcakes
  2. Use 1 1/2 cup semisweet chocolate morsels
  3. Get 1/2 cup butter, softened
  4. Take 1 16oz package of light brown sugar
  5. Take 3 large eggs
  6. Prepare 2 cup all-purpose flour
  7. Take 1 tsp baking soda
  8. Take 1/2 tsp salt
  9. Use 1 8oz container of sour cream
  10. Use 1 cup hot water
  11. Prepare 2 tsp vanilla extract
  12. Use Browned-butter-cinnamon-cream-cheese frosting
  13. Take 1/2 cup butter
  14. You need 2 8oz packages of cream cheese, softened
  15. You need 2 16oz packages of powdered sugar
  16. Take 1 tsp ground cinnamon
  17. Use 2 tsp vanilla extract
Instructions to make Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from:
  1. Cupcakes: Preheat oven to 350°.
  2. 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.
  3. Beat butter and sugar at medium speed with an electric mixer until well blended (about 5 minutes).
  4. Add eggs, 1 at a time, beating just until blended after each addition.
  5. Add melted chocolate; beat until blended.
  6. Sift together flour, baking soda, and salt.
  7. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture.
  8. Beat at low speed just until blended after each addition.
  9. Gradually add hot water in a slow, steady stream, beating at low speed just until blended.
  10. Stir in vanilla
  11. Place 36 paper baking cups in 3 (12-cup) muffin pans; spoon batter into cups, filling three-fourths full.
  12. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in centers comes out clean.
  13. Remove from pans to wire racks, and let cool completely (about 45 minutes).
  14. 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.
  15. Immediately remove from heat.
  16. Pour butter into a bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
  17. Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating until light and fluffy.
  18. Stir in cinnamon and vanilla
  19. Pipe onto cupcakes

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