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

Delicious and Easy Recipes

Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from. The chocolate is moist and fudgy. These Red Velvet Cupcakes are soft and fluffy on the inside, with a truly tender crumb. It's really easy and it adds an extra depth of flavour.

Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from But, just as moist and light. The recipes are adapted from Southern Living's The Southern Cake Book. This recipe is from myrecipes.com and the user originally got the recipe from the magazine Southern Living. You can have Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from using 17 ingredients and 19 steps. Here is how you achieve that.

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

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

The following is word for word instructions from myrecipes. Cream cheese and chocolate go amazing together in cheesecake brownies. 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.

step by step 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.

Moist and tender banana cupcakes bursting with banana flavor! Add in the confectioner's sugar to taste (I like mine tarter than most people). Ice the cupcakes however you so desire. This will most likely become your go-to banana cake recipe! I'm going bananas for bananas lately!