Brown Butter Cupcakes
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Brown Butter Cupcakes are individual chocolate cakes with rich, toasted butter flavour. Made with all purpose flour, granulated sugar, eggs, milk and semi sweet chocolate chips, these cupcakes take just 20 minutes to prepare and 25 minutes to bake. They are finished with a simple frosting of softened butter and confectioners' sugar. Perfect for anyone who enjoys classic chocolate treats with a sophisticated twist.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 120 gunsalted butter(for brown butter)
- 4 egglarge eggs
- 1 mLvanilla extract
- 30 gunsweetened cocoa powder
- 5 gsalt
- 120 mlmilk
- 120 gsemi-sweet chocolate chips
- 5 gbaking powder
- 20 gconfectioners' sugar
- 40 gunsalted butter, softened(for frosting)
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with cupcake liners.
Tip: Use liners to ensure cupcakes release easily.
- 2
In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and has a nutty aroma.
Tip: Be patient, as this process can take up to 10 minutes.
- 3
Remove the browned butter from the heat and let it cool slightly.
Tip: Use a spatula to scrape the bottom of the pan and incorporate any browned bits.
- 4
In a large bowl, whisk together the flour, sugar, cocoa powder, and salt.
Tip: Use a whisk to ensure the dry ingredients are well combined.
- 5
In a separate bowl, whisk together the eggs, vanilla extract, and milk.
Tip: Whisk until the mixture is smooth and free of lumps.
- 6
Add the browned butter to the wet ingredients and whisk until well combined.
Tip: Be careful not to overmix.
- 7
Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
Tip: Don't overmix, as this can result in dense cupcakes.
- 8
Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir until smooth and glossy.
- 9
Fold the melted chocolate into the cupcake batter until well combined.
Tip: Use a spatula to gently fold the chocolate into the batter.
- 10
Divide the batter evenly among the muffin cups.
Tip: Use an ice cream scoop or spoon to portion out the batter.
- 11
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Tip: Don't overbake, as this can result in dry cupcakes.
Recipe Variations
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