My choice for this month’s Cake Slice Bakers reveal was the perfect addition to my birthday celebration last Saturday. It was not what I really wanted to bake but it was the only recipe that didn’t contain nuts. We have a couple of kids in the family with nut allergies and the Chocolate Velvet Cupcakes was the right sweet treat. They garnered rave reviews. The texture was velvety and oh my that Browned Butter Cream Cheese frosting was divine! I did leave out the cinnamon and that was just a personal preference.
A couple of years ago I baked a browned butter Bundt cake and was thoroughly unimpressed with the taste. That may have had something to do with me slightly scorching the butter instead of browning it; big difference!
So far, most of the recipes from our book for this year; Southern Living, the Southern Cake Book are online so I’ll save you a little time by including it here. If you decide to make these I hope your family enjoys them as much as we did.
- 1 ½ cups semisweet chocolate morsels
- ½ cup butter, softened
- 1 (16-oz.) package light brown sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 (8-oz.) container sour cream
- 1 cup hot water
- 2 tsp vanilla extract
- Browned Butter-Cinnamon-Cream Cheese Frosting
- ½ cup butter
- 2 (8-oz.) packages cream cheese, softened
- 2 (16-oz.) packages powdered sugar
- 1 tsp ground cinnamon
- 2 tsp vanilla extract
- Preheat heat oven to 350°.and microwave morsels in a microwave-safe bowl at HIGH 1 to 1 ½ minutes or until melted and smooth, stirring at 30-second intervals.
- 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.
- 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.
- Place 36 paper baking cups in 3 (12-cup) muffin pans; spoon batter into cups, filling three-fourths full.
- 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).
- 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.
- 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.
- Pipe frosting onto cupcakes. Garnish, if desired.
I’m taking these to the following parties this week:
House of Hipsters