Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, chocolate velvet cupcakes with browned-butter-cinnamon-cream-cheese frosting (from. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. 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 it.
The ingredients needed to make Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from:
- Prepare Chocolate Velvet Cupcakes
- Get 1 1/2 cup semisweet chocolate morsels
- Take 1/2 cup butter, softened
- Make ready 1 16oz package of light brown sugar
- Prepare 3 large eggs
- Get 2 cup all-purpose flour
- Prepare 1 tsp baking soda
- Get 1/2 tsp salt
- Prepare 1 8oz container of sour cream
- Make ready 1 cup hot water
- Prepare 2 tsp vanilla extract
- Take Browned-butter-cinnamon-cream-cheese frosting
- Prepare 1/2 cup butter
- Get 2 8oz packages of cream cheese, softened
- Take 2 16oz packages of powdered sugar
- Take 1 tsp ground cinnamon
- Make ready 2 tsp vanilla extract
Instructions to make Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from:
- 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
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