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Chocolate Velvet Cupcakes With Browned-butter-cinnamon-cream-cheese Frosting (from Recipe

Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from Recipe
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Prepare the ingredients before making Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from in your home. Then, follow these steps below to serve Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from for your family or friends.

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

  • Chocolate Velvet Cupcakes
  • 1 1/2 cup semisweet chocolate morsels
  • 1/2 cup butter, softened
  • 1 16oz package of light brown sugar
  • 3 large eggs
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 8oz container of sour cream
  • 1 cup hot water
  • 2 tsp vanilla extract
  • Browned-butter-cinnamon-cream-cheese frosting
  • 1/2 cup butter
  • 2 8oz packages of cream cheese, softened
  • 2 16oz packages of powdered sugar
  • 1 tsp ground cinnamon
  • 2 tsp vanilla extract

How to Make Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from

If you have prepared the ingredients needed, now time to start cooking. There are 19 steps you must follow to make Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from in your home by yourself.

    Step 1
  • Cupcakes: Preheat oven to 350°.
  • Step 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.
  • Step 3
  • Beat butter and sugar at medium speed with an electric mixer until well blended (about 5 minutes).
  • Step 4
  • Add eggs, 1 at a time, beating just until blended after each addition.
  • Step 5
  • Add melted chocolate; beat until blended.
  • Step 6
  • Sift together flour, baking soda, and salt.
  • Step 7
  • Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture.
  • Step 8
  • Beat at low speed just until blended after each addition.
  • Step 9
  • Gradually add hot water in a slow, steady stream, beating at low speed just until blended.
  • Step 10
  • Stir in vanilla
  • Step 11
  • Place 36 paper baking cups in 3 (12-cup) muffin pans; spoon batter into cups, filling three-fourths full.
  • Step 12
  • Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in centers comes out clean.
  • Step 13
  • Remove from pans to wire racks, and let cool completely (about 45 minutes).
  • Step 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.
  • Step 15
  • Immediately remove from heat.
  • Step 16
  • Pour butter into a bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
  • Step 17
  • Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating until light and fluffy.
  • Step 18
  • Stir in cinnamon and vanilla
  • Step 19
  • Pipe onto cupcakes
Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from Reviews

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