So, my obsession with brown butter continues. This time in the form of these Brown Butter Chocolate Chip Cupcakes.
I just can’t shake how deliciously nutty and rich brown butter is. And it’s so darn simple to make. Plus it smells almost as good as it tastes. Every single time I make brown butter, my husband and kids ask what that delicious smell is. Every. Time.
This time, I’m using brown butter in the cake portion of these Brown Butter Chocolate Chip Cupcakes. It’s a brown butter cupcake studded with mini-chocolate chips. And to give the cupcake itself some texture, I baked a brown butter chocolate chip cookie in its base.
The cake is stuffed with homemade salted caramel, and the frosting is a fluffy, rich salted caramel. And just top these Brown Butter Chocolate Chip Cupcakes off with some finishing touches, they’re sprinkled with mini-chocolate chips, a healthy drizzle of salted caramel, and a mini-brown butter chocolate chip cookie.
My kids actually ate these cupcakes. If you read The Crafting Foodie, you know how picky my family can be about desserts. I guess the mild brown butter flavor complies with my kids’ love of everything vanilla.
The morning after these cupcakes were baked, I packed them up to give to friends. I left three on the kitchen counter for the kids and my husband to have after dinner. After cleaning up the breakfast dishes, I turned back to the kitchen island, and I couldn’t find the cupcakes. The cake stand was there, but no cupcakes. No cupcake wrappers. Nothing. Then, I realized that my little one was unusually quiet. The kind of quiet that makes you feel worried. I found her sitting at the far end of the island, out of my field of vision, licking the top of all three cupcakes.
I’m still not exactly sure how she got the cupcakes down from the counter. She’s like a little ninja. She’s scarily resourceful. And no. I didn’t get upset with her for taking the cupcakes. I figure she deserves some kind of prize for her ninja-like skills.
This post is linked to these awesome parties.