Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from. Chocolate Velvet Cupcakes are chocolatier than the standard Southern red velvet cake. But, just as moist and light. And maybe even more delicious when topped with Browned Butter Cinnamon Cream Cheese Frosting.
This recipe is from myrecipes.com and the user originally got the recipe from the magazine Southern Living.
The following is word for word instructions from myrecipes.
Including this month's Chocolate Velvet Cupcakes swirled with Browned Butter Cinnamon Cream Cheese Frosting, which is out of this world.
You can have Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from using 17 ingredients and 19 steps. Here is how you cook that.
Ingredients of Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from
- It's of Chocolate Velvet Cupcakes.
- Prepare 1 1/2 cup of semisweet chocolate morsels.
- Prepare 1/2 cup of butter, softened.
- You need 1 of 16oz package of light brown sugar.
- You need 3 of large eggs.
- You need 2 cup of all-purpose flour.
- You need 1 tsp of baking soda.
- It's 1/2 tsp of salt.
- You need 1 of 8oz container of sour cream.
- It's 1 cup of hot water.
- You need 2 tsp of vanilla extract.
- Prepare of Browned-butter-cinnamon-cream-cheese frosting.
- Prepare 1/2 cup of butter.
- Prepare 2 of 8oz packages of cream cheese, softened.
- Prepare 2 of 16oz packages of powdered sugar.
- You need 1 tsp of ground cinnamon.
- It's 2 tsp of vanilla extract.
The chocolate is moist and fudgy. The Browned Butter Cinnamon Cream Cheese Frosting with the cream cheese base is like a Southern Belle - sweet with a wink of mischievous spice. Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from instructions. Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating until light and fluffy.
Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from step by step
- 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.
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. In a medium sized bowl, whisk together the cocoa, flour, baking powder, baking soda and salt. In a large bowl beat together the butter, oil, granulated sugar, brown sugar and melted chocolate on medium speed until light and fluffy.