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Brown Butter Cookie Cupcakes Recipe

Brown Butter Cookie Cupcakes Recipe

I am on a baking, cheating ROLL people. Twice this week I have shock-gasp-horror bought store bought cookie dough! For the first time in my life! I know! And I’m not even a little bit ashamed of myself because I had very good reasons. The first time I used it was for a Raspberry Chocolate Slice that formed the base where there were so many other things going on you would not have known or cared whether or not it was home-baked and then again for these Brown Butter Cupcakes. I divided the dough up into teeny, tiny pieces (plus a couple big ones with the left-overs) and popped them on top of the cupcakes just because they are super cute and made a nice decoration.

The original plan was to make cookie dough cupcakes and have the raw dough sitting on top but then I got scared about raw eggs and uncooked flour and I also worried that it would just dry out so I abandoned it and baked them instead.

As for the cupcakes themselves; this is yet another example of why cooking with brown butter (some people call it burnt butter) is such a THING you need to do. The magical transformation of ordinary butter into this rich, nutty delicious-ness is amazing and I am hooked on the idea. Do make the brown butter before anything else because you have to chuck it into your fridge (or freezer if you’re in a hurry like I was) and get it back to a spreadable consistency before adding to the batter. The rest of it is a piece of cake!

Oh, and they make 24! Some for you and some to share!

Cupcakes
260g unsalted butter, divided
130g caster sugar
120g brown sugar
40g dark chocolate, chopped
250g self-raising flour
1/2 baking soda
4 eggs
3 tbsp. milk
1 450g pkt M&M cookie dough

Frosting
300g unsalted butter, softened

1/4 tsp vanilla
4 tbsp. milk
675g icing sugar

Method

Pre-heat the oven to 190C/170C fan-forced/375F. Line 2 x 12 capacity cupcake trays with paper cases.

First make the brown butter; put 200g of butter in a pan over medium heat and cook for 5-6 minutes or until rich and golden in colour. Stir or swirl the pan regularly and don’t worry if there’s brown flecks in it, that will only add to the flavour.

 

Transfer to a heat proof bowl and pop into the freezer, stirring every few minutes until it turns to a spreadable consistency.

In a large bowl, combine the sugars, chocolate, self-raising flour and baking soda together. Add the eggs, remaining 60g of softened butter, the brown butter, and milk and beat until smooth and combined.

Divide between the cases, I like to use an ice cream scoop and bake for approximately 20 minutes or until they spring back when touched.

Leave to cool for 5 minutes then transfer to a wire rack to finish cooling.

Frosting: Beat the butter until pale and smooth. Stir in the vanilla and milk and then add the icing sugar in two batches, beating well between each addition.

Decorate with the frosting and pop a cookie on top of each one.

Brown Butter Cookie Cupcakes

Ingredients

  • Cupcakes
  • 260g unsalted butter, divided
  • 130g caster sugar
  • 120g brown sugar
  • 40g dark chocolate, chopped
  • 250g self-raising flour
  • 1/2 baking soda
  • 4 eggs
  • 3 tbsp. milk
  • 1 450g pkt M&M cookie dough
  • Frosting
  • 300g unsalted butter, softened
  • 1/4 tsp vanilla
  • 4 tbsp. milk
  • 675g icing sugar

Instructions

  1. Pre-heat the oven to 190C/170C fan-forced/375F. Line 2 x 12 capacity cupcake trays with paper cases.
  2. First make the brown butter; put 200g of butter in a pan over medium heat and cook for 5-6 minutes or until rich and golden in colour. Stir or swirl the pan regularly and don't worry if there's brown flecks in it, that will only add to the flavour. Transfer to a heat proof bowl and pop into the freezer, stirring every few minutes until it turns to a spreadable consistency.
  3. In a large bowl, combine the sugars, chocolate, self-raising flour and baking soda together. Add the eggs, remaining 60g of softened butter, the brown butter, and milk and beat until smooth and combined.
  4. Divide between the cases, I like to use an ice cream scoop and bake for approximately 20 minutes or until they spring back when touched. Leave to cool for 5 minutes then transfer to a wire rack to finish cooling.
  5. Frosting: Beat the butter until pale and smooth. Stir in the vanilla and milk and then add the icing sugar in two batches, beating well between each addition.
  6. Decorate with the frosting and pop a cookie on top of each one.
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Carolyn Murphy

Carolyn Murphy

Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!

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