Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A Cupcake Filled and Drizzled with a Rich Brown Sugar Sauce. Dominating in notes of Browned Butter and Caramel flavors with a hint of Chocolate, these cupcakes are the perfect sweet indulgence.

Brown Sugar and Chocolate Swirl Cupcakes with Brown Sugar Frosting


  • Author: URBAN BAKES
  • Prep Time: 30 minutes
  • Cook Time: 22 minutes
  • Total Time: 2 hours
  • Yield: 12 1x
  • Diet: Vegetarian

Description

A Cupcake Filled and Drizzled with a Rich Brown Sugar Sauce. Dominating in notes of Browned Butter and Caramel flavors with a hint of Chocolate, these cupcakes are the perfect sweet indulgence.


Ingredients

Scale

CUPCAKES

  • 1 1/2 cups (180 grams) all-purpose flour
  • 1/2 teaspoon (2.5 grams) baking powder
  • 1/2 teaspoon (2.5 grams) baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (113 grams) unsalted butter, softened
  • 3/4 cup (165 grams) dark brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 2 large eggs (100 grams), room temperature
  • 1/2 cup (120 grams) oat milk or whole milk, divided
  • 1/3 cup (80 grams) sour cream
  • 2 teaspoons (10 grams) pure vanilla extract
  • 1 ounce (28 grams) milk or sweetened chocolate, melted
  • 2 tablespoons (12 grams) cocoa powder

FROSTING

  • 1 cup plus 6 tablespoons (311 grams) unsalted butter, softened and divided
  • 1 cup (220 grams) dark brown sugar
  • 10 tablespoons (150 grams) oat milk or whole milk, divided
  • 5 to 6 cups (600 to 720 grams) powdered sugar
  • 1 tablespoon (15 grams) pure vanilla extract

Instructions

  1. CUPCAKES: Heat oven to 350°F (175°C).  Line 12 cupcake wells with a cupcake liner; set aside.  In a medium bowl, whisk together flour, baking powder, baking soda and salt; set aside. 
  2. In a bowl of a stand mixer fitted with a paddle attachment, beat butter, brown sugar and granulated sugar on medium to high speed until fluffy with a wet sand-like appearance, about 1 minute.  Add eggs one at a time, mixing well after each addition, about 2 minutes.  Scrape down the sides of the bowl and add 1/4 cup milk, sour cream and vanilla.  Continue to mix until well blended.  
  3. Reduce speed to low and slowly add the flour mixture into 2 parts, mixing until just combined and no dry flour pockets remain.  
  4. Remove 1 cup (215 grams) of batter into a small bowl.  Mix in melted chocolate, cocoa powder and 1/4 cup milk.  Mixture may initially appear to be more wet than the brown sugar batter.  
  5. Beginning with the brown sugar batter, pour 1 heaping tablespoon into each cupcake liner alternating with 1 heaping tablespoon of chocolate batter until each liner is about 3/4 full.  Using a toothpick or knife, cut through the batter and create 3 to 4 swirls.  Do not swirl too much or the batter will begin to blend.
  6. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean or with a few dry crumbs. Let cupcakes rest in the pan for 1 minute before carefully removing them onto a wire rack to cool to room temperature.   
  7. FROSTING:  Meanwhile, in a small saucepan over medium heat, melt 6 tablespoons of butter and brown sugar; mix continuously until completely melted. Increase heat to high, stir in 6 tablespoons milk and boil for 3 minutes. Remove saucepan from heat and allow the sugar mixture to cool to room temperature.  The amount of liquid should reduce to about 1 to 1 1/4 cups and should thicken to a sauce when cooled.
  8. In a bowl of a stand mixer fitted with a paddle attachment, beat 1 cup butter, 4 cups powdered sugar and vanilla, on low to medium speed, until mixture becomes light in color and fluffy, about 3 minutes.  Add another cup of powdered sugar, 1/2 cup of the cooled brown sugar mixture and 2 tablespoons of milk. Continue to mix until the frosting becomes smooth and spreadable.  Note:  If the frosting is too thin, add a cup of powdered sugar, 1/2 cup at a time, mixing between each addition.  If the frosting is too thick, add 2 tablespoons of milk, 1 tablespoon at a time, mixing between each addition.
  9. ASSEMBLY:  Using a cupcake corer or plastic straw, core out the center of each cooled cupcake. If using a straw, after coring every 3 cupcakes, cut the tip to create a clean cut.  
  10. Pour remaining brown sugar sauce into a piping bag and cut a small hole at the tip. Slightly insert the tip of the piping bag into each cupcake to fill until you feel pushback when the cupcake is full.  Set the remaining sauce aside to use as a drizzle. 
  11. In a large piping bag fitted with a closed star tip (I used Wilton 2D), fill the bag about 3/4 full, twist the opening of the bag to close in the frosting.  Pipe swirls clockwise or counterclockwise beginning toward the outer edge of the cupcake and working inward toward the center at each layer of the swirl.  Drizzle cupcakes with brown sugar sauce and ENJOY!

 

  • Cuisine: American

Keywords: brown sugar cupcakes, chocolate swirl, fall baking, fall cupcakes

Scroll to Top

Craving More?

Sign up for Weekly Recipes, Special Offers, Giveaways & More!