Brown Butter Chocolate Chip Cupcake Recipe

Hello my loves! I missed you all so much :) I wanna start off by apologizing for my super inconsistent posting schedule. I’ve been swamped with work (college apps, ap testing, sats, etc) and even though I’m gonna continue to be busy, I hope more than anything that I continue to post videos for you guys. My absolute favorite dessert in the world are brown butter chocolate chip cookies, with pools of warm, melted chocolate. Since most of the videos that I’ve posted are cookie recipes, I decided to change things up a bit by turning my favorite cookie recipe into a batch of 12 decadent cupcakes.
I love every part of the recipe, from the chocolate chips in every bite to the decadent chocolate frosting and the texture of the fluffy cupcakes. I also love how the batter isn't overly sweet,so paired with the frosting, the flavors balance out perfectly. And if you’re new to my channel, welcome :) I (usually) post new videos every week, so make sure to subscribe. Also feel free to comment any suggestions for future videos in case there’s anything you wanna see in the future.
Brown Butter Chocolate Chip Cupcake Recipe
For the cupcake batter:
½ cup unsalted butter, cubed
⅓ cup brown sugar
¾ cup granulated sugar
2 eggs, room temperature
2 tsp vanilla extract
1 ½ cup all purpose flour
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup milk, room temperature
¼ cup sour cream, room temperature
For the frosting:
½ cup unsalted butter, softened
2 ¼ cups powdered sugar, sifted
¼ cup unsweetened cocoa powder, sifted
Pinch of salt
1 tsp vanilla extract
¼ cup heavy cream + extra, if needed
Mini chocolate chip cookies, optional (for topping)
Instructions:
For the cupcakes:
Preheat the oven to 350 F or 180 C and line a cupcake pan with 12 liners.
In a medium saucepan, add the cubed butter and heat on a medium flame. Stir occasionally, allowing the butter to brown. It should release a nutty aroma and have a golden brown scent.
Once the butter is browned, remove from the flame and allow it to cool completely, or until solidified (you may refrigerate halfway through to expedite the process)
In a large bowl, add the cooled solid brown butter, brown sugar and granulated sugar. Cream together using an electric mixer on medium speed, about one minute.
Add the eggs and vanilla extract, then beat once again.
In a separate bowl, add the flour, salt, baking soda, and baking powder. Mix together.
Add half the dry ingredients to the wet ingredients and beat until just incorporated. Take care not to overmix.
Add the milk and sour cream, then beat again. Finally, add the remaining dry ingredients and beat together. The batter should be formed. But excess flour on the sides of the bowl is okay.
Add the chocolate chips and fold into the batter. Incorporate any extra flour at this time.
Once the batter is complete, divide evenly in each of the cupcake liners, then bake for 15-20 minutes or until a toothpick is inserted and comes out clean. Do not overbake or else the cupcakes will be dry.
Allow to cool completely before frosting
For the frosting:
In a large bowl, add the butter and vanilla. Beat on medium speed for 2-3 minutes, or until the butter is fluffy.
Add half the powdered sugar and cocoa powder and beat until incorporated.
Add the remaining sugar and salt, followed by the heavy cream. Add the cream in increments until the frosting has reached the desired consistency.
Fill a piping bag with the frosting and frost the cupcakes once cooled. Top with mini chocolate chip cookies (optional)
Enjoy :)