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The ingredients needed to cook Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from:
- Use of Chocolate Velvet Cupcakes.
- Provide of semisweet chocolate morsels.
- Prepare of butter, softened.
- Use of 16oz package of light brown sugar.
- Get of large eggs.
- Prepare of all-purpose flour.
- Take of baking soda.
- Use of salt.
- Get of 8oz container of sour cream.
- You need of hot water.
- Get of vanilla extract.
- Prepare of Browned-butter-cinnamon-cream-cheese frosting.
- Get of butter.
- Take of 8oz packages of cream cheese, softened.
- Use of 16oz packages of powdered sugar.
- You need of ground cinnamon.
- Get of 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.
Slowly add in powdered sugar and continue to mix. In a small bowl, mix together cinnamon and sugar for topping. Then frost cupcakes with cream cheese frosting and sprinkle cinnamon sugar. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well. Frost each cupcake with the fiery cinnamon cream cheese frosting and serve.
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