Steps to Prepare Super Quick Homemade Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from

Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, chocolate velvet cupcakes with browned-butter-cinnamon-cream-cheese frosting (from. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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To get started with this recipe, we must prepare a few ingredients. 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.

The ingredients needed to make Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from:

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