Simple Way to Make Favorite Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from

Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from. The butter will bubble and transform from golden yellow to deep chestnut. (Do keep stirring to avoid burnt butter and do-overs.) Pour the browned butter into a large bowl. Great recipe for Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from. This recipe is from myrecipes.com and the user originally got the recipe from the magazine Southern Living.

The following is an easy way to make it. Including this month's Chocolate Velvet Cupcakes swirled with Browned Butter Cinnamon Cream Cheese Frosting, which is out of this world. The chocolate is moist and fudgy.

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chocolate velvet cupcakes with browned-butter-cinnamon-cream-cheese frosting (from. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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The butter will bubble and transform from golden yellow to deep chestnut. (Do keep stirring to avoid burnt butter and do-overs.) Pour the browned butter into a large bowl. Great recipe for Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from. This recipe is from myrecipes.com and the user originally got the recipe from the magazine Southern Living.

To get started with this recipe, we must prepare a few components. 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 make Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from:

1. Make ready of Chocolate Velvet Cupcakes.
2. Get 1 1/2 cup of semisweet chocolate morsels.
3. Prepare 1/2 cup of butter, softened.
4. Get 1 of 16oz package of light brown sugar.
5. Take 3 of large eggs.
6. Get 2 cup of all-purpose flour.
7. Prepare 1 tsp of baking soda.
8. Take 1/2 tsp of salt.
9. Take 1 of 8oz container of sour cream.
10. Get 1 cup of hot water.
11. Take 2 tsp of vanilla extract.
12. Take of Browned-butter-cinnamon-cream-cheese frosting.
13. Take 1/2 cup of butter.
14. Make ready 2 of 8oz packages of cream cheese, softened.
15. Make ready 2 of 16oz packages of powdered sugar.
16. Take 1 tsp of ground cinnamon.
17. Take 2 tsp of vanilla extract.

The Browned Butter Cinnamon Cream Cheese Frosting with the cream cheese base is like a Southern Belle – sweet with a wink of mischievous spice. Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating until light and fluffy. Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating until light and fluffy. Once cupcakes have cooled completely, pipe or spread on frosting.

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.

Top with chocolate-covered raisins if using and enjoy with friends! They are vanilla cupcakes made with buttermilk and vinegar, so they're sweet yet a little bit tart. They also have a bit of cocoa in to give the sponge a hint of chocolate. Keep a close eye on it and as soon as it starts to golden, remove from heat and pour. In a medium bowl, whisk together the flour, baking soda, salt and cinnamon (if using) to combine.

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