Monday, March 7, 2011

brown butter cupcakes w/ chocolate buttercream

i wanted to make something with (a) brown butter and (b) chocolate. there was only one problem, i have no chocolate in my house, only cocoa powder - so it'll just have to do.

these cupcakes are sensuous - the delicate chocolate pairs fervently with the browned butter cake. 

adapted from Whisk Kid

brown butter cupcakes w/ chocolate buttercream light

makes two dozen.

1 c (237 g) butter
2 1/2 c (355 g) flour
2 1/4 tsp baking powder
1/4 tsp salt
2 c (397 g) sugar
4 eggs, room temp
1 c (237 ml) milk, warmed in the microwave for 20 seconds
1 tsp vanilla

Place the two sticks of butter in a pan with tall sides and melt over medium heat. Continue cooking, stirring constantly, until foaming lessens and dark brown flecks form in the bottom of the ban. Continue cooking and stirring until the butter itself has taken on a nice brown hue and smells nutty. Remove from heat and allow to cool to room temp. This should result in 3/4 c (177 ml) of browned butter.

Preheat oven to 350F and prepare 2 cupcake tins with liners. Set aside.

Combine the flour, baking powder and salt in a medium bowl and set aside.

In a large bowl, beat sugar and eggs until thickened, about a minute. Add milk, browned butter, and vanilla, stirring just until combined.

Add half of the dry mixture and beat until just combined. Repeat with the second half.

Divide batter amongst liners and bake for 18-22 minutes, until tops are springy to the touch or a toothpick poked into the center comes out clean.

Cool tins on a rack for 2-3 minutes before carefully removing the cakes.
 Allow to cool completely before frosting. 


1/2 c (118 g) butter, room temp
3 c (468 g) powdered sugar
2 Tbls baking cocoa
4-8 Tbls milk

 Beat the butter until creamy, about a minute. Sift in half of the powdered sugar and all of the baking cocoa, then beat until thickened and mostly combined, adding 2 Tbls of milk to loosen. Add remaining sugar and beat until combined, adding up to 6 Tbls more of milk until desired frosting consistency is reached.
Slowly beat in milk 1TBS at a time until you reach desired consistency.

*note: the original recipe used 5 oz (142 g) good quality semisweet or bittersweet chocolate, 
melted in a double boiler and then allowed to cool to room temp.



hannah at honey & jam said...

i just made the same thing but in cake form & blogged it. :)

hannah at honey & jam said...

oh! and you need to try the buttercream with the semi sweet chocolate & cinnamon. it's out of this world delicious. (recipe on my blog)

Anonymous said...

haha, how about that!

you actually inspired the brown butter cupcakes, after I saw your post I had to try something with it.

I was really impressed with this buttercream technique, it was super easy and super tasty...i will have to try it with the chocolate and cinnamon - sounds delish!

Denise said...

Both of you have amazing blog posts! Loving the brown butter and chocolate cinnamon combination (: