Chocolate Buttermilk Cupcakes With Brown Butter Frosting Recipe

Name: Chocolate Buttermilk Cupcakes With Brown Butter Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1 cup Butter; 1 teaspoon Vanilla; 1-3/4 cup Sugar; 2 Eggs; 1/2 cups Cocoa Powder; 3 cups Sifted Cake Flour; 1-1/2 teaspoon Baking Soda; 1 teaspoon Salt; 2 cups Buttermilk; FOR THE FROSTING:; 1/2 cups Butter; 4 cups Confectioners Sugar; 1/2 cups Half-and-Half (or More If Necessary); 1 Tablespoon Dark Corn Syrup; 1 teaspoon Vanilla Extract

Servings: persons

FOR THE CAKE:
1 cup Butter
1 teaspoon Vanilla
1-3/4 cup Sugar
2 Eggs
1/2 cups Cocoa Powder
3 cups Sifted Cake Flour
1-1/2 teaspoon Baking Soda
1 teaspoon Salt
2 cups Buttermilk
FOR THE FROSTING:
1/2 cups Butter
4 cups Confectioners Sugar
1/2 cups Half-and-Half (or More If Necessary)
1 Tablespoon Dark Corn Syrup
1 teaspoon Vanilla Extract

1
Preheat oven to 350u00b0F. Place cupcake liners into two 12-cup cupcake pans or two 9-cup mini cake pans.
2
In a large bowl cream butter, vanilla and sugar together. Add eggs, one at a time, beating thoroughly after each addition until light and fluffy.
3
In a smaller bowl stir together the cocoa, flour, soda and salt. Add this into the creamed mixture alternately with buttermilk, blending well.
4
Fill each cupcake liner 2/3 full. Put pans into the oven. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cake comes out clean. Remove pans from oven and set them on a rack. Let cupcakes stand 5 minutes, then remove them from the pans to a rack. When cooled, frost with the brown butter frosting.
5
For the brown butter frosting:
6
Melt butter in a medium sized heavy saucepan over low heat until deep golden brown. Remove from heat and stir in confectioners' sugar, half-and-half, corn syrup and vanilla extract. Beat well. Frosting should be creamy and soft yet stiff enough to to spread on cake.
7
Que aproveche! Enjoy!

2729

kcal

Calories

168

Fat

303

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CAKE:, 1 cup Butter, 1 teaspoon Vanilla, 1-3/4 cup Sugar, and more.

Yes, Chocolate Buttermilk Cupcakes With Brown Butter Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Buttermilk Cupcakes With Brown Butter Frosting

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