Brown Butter Cupcakes

Instructions

1. 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. 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. 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. 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. 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. 6

   Add the browned butter to the wet ingredients and whisk until well combined.

   Tip: Be careful not to overmix.

7. 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. 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. 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. 10

    Divide the batter evenly among the muffin cups.

    Tip: Use an ice cream scoop or spoon to portion out the batter.

11. 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.