Chocolate Velvet Cupcakes With Browned Butter Cinnamon Cream Cheese Frosting (From Recipe by madeleine
Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from Cooking Instructions 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 1 Cupcakes: Preheat oven to 350°. 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. 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). 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. 4 Add eggs, 1 at a time, beating just until blended after each addition. 5 Add melted chocolate; beat until blended. 5 Add melted chocolate; beat until blended. 6 Sift together flour, baking soda, and salt. 6 Sift together flour, baking soda, and salt. 7 Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. 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. 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. 9 Gradually add hot water in a slow, steady stream, beating at low speed just until blended. 10 Stir in vanilla 10 Stir in vanilla 11 Place 36 paper baking cups in 3 (12-cup) muffin pans; spoon batter into cups, filling three-fourths full. 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. 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). 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. 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. 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. 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. 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 18 Stir in cinnamon and vanilla 19 Pipe onto cupcakes 19 Pipe onto cupcakes More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Mom's Fried Shrimp Recipe Easy Pasta Carbonara Grilled Chicken and Avocado Sandwich Pan de Pudin ( bread pudding) Sammie's Stove Top Stuffing Chicken Tenders Mom's Fried Shrimp Recipe Easy Pasta Carbonara Grilled Chicken and Avocado Sandwich Pan de Pudin ( bread pudding) Sammie's Stove Top Stuffing Chicken Tenders Austin Family Meatloaf Robin's Mexi-Bake Mashed cauliflower Pink pepper berry steak Eggless Whole Wheat Chocolate Chip Cookies Grilled Chicken and Avocado Sandwich Mom's Fried Shrimp Recipe Butternut squash Orange Squares Crunchy chocolate peanut butter frosting Austin Family Meatloaf Robin's Mexi-Bake Mashed cauliflower Pink pepper berry steak Eggless Whole Wheat Chocolate Chip Cookies Grilled Chicken and Avocado Sandwich Mom's Fried Shrimp Recipe Butternut squash Orange Squares Crunchy chocolate peanut butter frosting