Hey guys! This baking adventure made me realize something-I have come to the conclusion that there is no better aroma than that of butter browning on the stove. Do they make a brown butter scented candle? Where can I buy it? I’ll take 7. Seriously though. I had never made brown butter before. I never even entertained the thought of it because it always intimidated me a little bit. WHY. What power does butter have over me?! (Spoiler alert: a lot. A lot of power. I eat an unnatural amount of it) I guess I always thought that the process was a lot more complicated than it actually is. (Clearly I never bothered to do any research) When in reality, all you do is heat butter in a pan. Until it turns brown. And starts to smell like the pearly gates of the bakery in Heaven opened up and the aroma was unleashed to us down below. Bake on, little cherubs.
I had never tried this recipe before, but I am very happy with it. It might just be one of my favorite cupcakes I have ever made, and I have made a lot of cupcakes. Recently, I was in the grocery store and spent 3o minutes perusing the magazine aisle. I should also add that I have no idea what compelled me to look for magazines. I do not even remember the last time I read a magazine that didn’t involve me sitting in the waiting room at the doctors office. However, it was here that I discovered my new favorite magazine, Bake From Scratch, that I read from cover to cover! It was in this beautiful, delicious, oh so amazing magazine that I found this recipe. The original recipe was actually for a 4-layer 9-inch round cake, but I modified it a little bit and turned it into cupcakes instead. I will definitely be making these again!
1 C Unsalted Butter
2 C granulated sugar
2 large eggs, room temperature
1 Tsp Vanilla Extract
1 Tsp Almond Extract
1 1/4 C brewed coffee, room temperature
1 C Sour cream
2 1/3 C all-purpose flour
1 C Cocoa Powder
2 Tsp Baking powder
1 Tsp Baking soda
1 Tsp Salt
Brown Butter Buttercream:
1 C Brown butter, softened
3 1/3 C confectioners sugar
1 1/2 Tsp Vanilla Extract
1 Tsp salt
1 1/2 Tbs Milk
How to make brown Butter:
Place butter in medium saucepan over medium-high heat. Heat butter until it foams and milk solids fall to bottom of pot. Use rubber spatula to scrap the bottom so that the milk solids brown without burning. Let butter foam a second time. Butter should have a nutty (amazing) aroma. Remove from heat and let cool.
1. Pre-heat oven to 350, line 24 muffin tins, set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy. Use rubber spatula to scrape bowl well. Add eggs, one at a time, and mix until well combined. Scrape bowl after each addition. Add vanilla extract and almond extract, and mix on low speed until combined. In medium bowl, whisk together coffee and sour cream, set aside.
3. In large bowl, mix together flour, cocoa powder, baking powder, baking soda, and salt. Add dry ingredients and coffee mixture to egg mixture alternately, starting and ending with dry ingredients. Mix on medium speed until fluffy and smooth.
4. Fill liners about 1/3 full, and bake 15-18 minutes, or until toothpick comes out clean.
1. In bowl of stand mixer, cream brown butter on medium speed until fluffy. (Make sure the butter has solidified a bit before you use it. If it is completely melted it will not work as well). Add confectioners’ sugar in 3 additions on low speed. Scrape bowl well.
2. Add vanilla extract and salt, and mix until incorporated. Add milk, and mix on low speed until incorporated. Increase speed to medium-high and cream for 2 minutes.
3. Use immediately, or store in fridge up to 2 weeks.