Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from. Chocolate Velvet Cupcakes are topped with a to-die-for Browned Butter-Cinnamon-Cream Cheese Frosting for an irresistible bite-sized dessert. At first when I started beating the butter straight out of the fridge with the cream cheese, I thought the frosting would be too thick and that I would need to add a little milk to it but it turned into the perfect consistency for frosting my cupcakes. Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from step by step.

The Browned Butter Cinnamon Cream Cheese Frosting with the cream cheese base is like a Southern Belle - sweet with a wink of mischievous spice. Chocolate Velvet Cupcakes are chocolatier than the standard Southern red velvet cake. But, just as moist and light. 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.

Ingredients of Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from

It's of Chocolate Velvet Cupcakes.
Prepare of semisweet chocolate morsels.
You need of butter, softened.
Prepare of 16oz package of light brown sugar.
It's of large eggs.
You need of all-purpose flour.
It's of baking soda.
It's of salt.
It's of 8oz container of sour cream.
It's of hot water.
It's of vanilla extract.
Prepare of Browned-butter-cinnamon-cream-cheese frosting.
It's of butter.
It's of 8oz packages of cream cheese, softened.
You need of 16oz packages of powdered sugar.
It's of ground cinnamon.
It's of vanilla extract.

And maybe even more delicious when topped with Browned Butter Cinnamon Cream Cheese Frosting. The recipes are adapted from Southern Living's The Southern Cake Book. In a large mixing bowl, sift flour, baking soda and cocoa powder, then add the sugar - give it a good whisk. Great recipe for Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from.

Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from instructions

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.

This recipe is from myrecipes.com and the user originally got the recipe from the magazine Southern Living. The following is word for word instructions from myrecipes. I've included my go-to recipe along with the cupcakes. For a larger batch (and slightly different take on the recipe), here's a link to Southern Living's original version. Moist and tender banana cupcakes bursting with banana flavor!