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Chocolate Velvet Cupcakes are topped with a to-die-for Browned Butter-Cinnamon-Cream Cheese Frosting for an irresistible bite-sized dessert. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each.

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To get started with this particular recipe, we have to first prepare a few ingredients. You can cook chocolate velvet cupcakes with browned-butter-cinnamon-cream-cheese frosting (from using 17 ingredients and 19 steps. Here is how you cook it.

The ingredients needed to make Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from:

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

Today I'm going to show you how to make these deliciously moist chocolate cupcakes with cream cheese frosting! To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well. I chose to do a cinnamon-cream cheese frosting because there is a chain of family restaurants in the Pittsburgh area (King's) that serves their apple pie with cinnamon ice cream. It's my husband's favorite dessert there, and the first time he ordered it, I couldn't believe that the cinnamon ice cream was.

Instructions to make 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

Red Velvet Cupcakes with vanilla frosting. Weekends are perfect for baking, so why not make these soft, delicious chocolate cupcakes with an amazing chocolate cream cheese frosting? Top these classic red velvet cupcakes with a tangy cream cheese frosting and serve them at your next How to Store Red Velvet Cupcakes. Frosted Cupcakes: You can store the frosted cupcakes at room Cream Cheese Frosting. To make frosting: Combine cream cheese and butter in a large bowl.

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