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. Pumpkin, banana, vanilla, chocolate, red velvet, carrot cakes.brownies. Shoot, this frosting would taste good on a gym sock.

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

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

EGGLESS Chocolate Cupcakes with Chocolate Cream Cheese Frosting Chocolate Cupcakes with Chocolate Cream Cheese Frosting is a dense, moist, and soft cupcake. It has gooey chocolate filling on the. Cream the butter and sugar in an electric mixer, until light and fluffy. Green Velvet Cupcakes with Cream Cheese Frosting.

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

Green Velvet Cupcakes with Cream Cheese Frosting – cupcakes made with cake mix, buttermilk, green food coloring and topped with homemade cream cheese frosting. Salted Caramel Red Velvet Cupcakes are the perfect treat for your next party. The whipped cream cheese frosting is irresistible with mini chocolate chips and my homemade salted caramel really takes these cupcakes to the next level. Easy recipe that will stun your guests. These Red Velvet Cupcakes are soft and fluffy on the inside, with a truly tender crumb.