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

Name: Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from
Cuisine: American
Ingredients: 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; 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

madeleine @cook_3579175

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. Enjoy!

madeleine @cook_3579175

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. Enjoy!

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Chocolate Velvet Cupcakes
1 1/2 cupsemisweet chocolate morsels
1/2 cupbutter, softened
116oz package of light brown sugar
3large eggs
2 cupall-purpose flour
1 tspbaking soda
1/2 tspsalt
18oz container of sour cream
1 cuphot water
2 tspvanilla extract
Browned-butter-cinnamon-cream-cheese frosting
1/2 cupbutter
28oz packages of cream cheese, softened
216oz packages of powdered sugar
1 tspground cinnamon
2 tspvanilla extract

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