What's not to love about a cupcake?
What's not to love about a chocolate cupcake?
What's not to love about a chocolate velvet cupcake with browned butter cinnamon cream cheese frosting?
Nothing, that's what.
I'd never heard of CHOCOLATE VELVET. You know my feelings on Red Velvet, so I was really excited to make this new discovery. This cupcake is pure cupcake perfection. The cake lives up to it's name - moist and velvety and the frosting...ohmygosh the frosting. I am not even going to waste any more of your time - let's get to the recipe, shall we? I made NO changes in this recipe, and quite frankly, neither should you.
Cupcake Ingredients
- 1 1/2 cups semisweet chocolate morsels
- 1/2 cup butter, softened
- 1 (16-oz.) package light brown sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (8-oz.) container sour cream
- 1 cup hot water
- 2 teaspoons vanilla extract
Preparation
1. Preheat oven to 350°. 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.
2. Beat butter and sugar at medium speed with an electric mixer until well blended (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate; beat until blended.
3. Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.
4. Place 36 paper baking cups in 3 (12-cup) muffin pans; spoon batter into cups, filling three-fourths full.
5. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in centers comes out clean. Remove from pans to wire racks, and let cool completely (about 45 minutes).
6. Pipe frosting onto cupcakes. Garnish, if desired.
Browned Butter Cinnamon Cream Cheese Frosting
- Ingredients
- 1/2 cup butter
- 2 (8-oz.) packages cream cheese, softened
- 2 (16-oz.) packages powdered sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
Preparation
1. Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Immediately remove from heat. Pour butter into a bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
2. Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating until light and fluffy. Stir in cinnamon and vanilla.
Southern Living DECEMBER 2011
PS - the whole, package your cupcakes in small plastic cups and wrap up in bags pin? TOTALLY works.
I got this recipe from Southern Living, by way of MyRecipes.com
