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–+ servings
Dinosaur bone cupcakes with brown butter

funfetti cupcakes with brown butter frosting;

Classic vanilla cupcakes topped with a delectable brown butter frosting, and sprinkled with oreo "dirt" and topped with white chocolate dino bones!
Oven Temp: 350°F
Servings: 14
Author: bestwithchocolate.com
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Equipment

  • dinosaur bone template (and wax or parchment paper)
  • piping bags and assorted tips
  • food processor
  • hand or stand mixer

Ingredients

dinosaur bone toppings;

  • 12 oz pure white candy coating
  • 6 oreos crushed
  • 6 vanilla oreos crushed
  • bone sprinkles

funfetti cupcakes;

  • 1¾ cups cake flour (207g)
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter (113g) softened to room temperature
  • 1 cup sugar (200g)
  • 3 large egg whites at room temperature
  • 2 tsp pure vanilla extract
  • ½ cup sour cream (120g) full-fat, at room temperature
  • ½ cup whole milk (120ml) at room temperature
  • ½ cup rainbow sprinkles (80g)

brown butter icing;

  • 1½ cup unsalted butter (226g) softened to room temperature, divided
  • ¼ cup dry non-fat milk powder
  • ½ cup heavy cream, half-and-half, or whole milk (60ml) at room temperature
  • 2 tsp pure vanilla extract
  • 4 cups powdered sugar (480-600g)
  • ¼ tsp salt to taste

Instructions

dinosaur bone toppings;

  • In a food processor, add 6 oreos, and 6 vanilla oreos and pulse until crumbs form. Store in an airtight container until ready to use.
  • Prepare template. Lay a sheet of wax paper or parchment paper over the template to pipe onto. I find it helpful to weigh down the corners with heavy objects to prevent shifting while piping.
  • Melt white candy melts according to package instructions. Add to a piping bag and use a thin round tip, or cut the bag to enable controlled piping.
  • Using the dinosaur bone template, pipe dinosaur bones. Once the wax or parchment is full, carefully remove to the side and allow to cool and solidify fully. These can be made up to a week in advance, and stored in an airtight container in a cool place.

funfetti cupcakes;

  • Preheat the oven to 350°F. Line 14 cavities on a muffin pan with cupcake liners. I spread them ~evenly between two 12-count muffin pans.
  • Add ½ cup room temperature butter and 1 cup sugar to a large bowl (the bowl if you stand mixer, if using). Beat together using a handheld mixer or stand mixer with the paddle attachment, for approx. 2 minutes on high speed. Mixture should be smooth and creamy, and light in color.
  • Use a spatula to scrape the sides and bottom of the bowl as needed. Add in 3 large egg whites and 2 tsp vanilla extract. Beat on medium-high speed until combined, then beat in ½ cup room temperature sour cream. Make sure to scrape the sides so everything is evenly incorporated.
  • Set the mixer on low speed and add 1¾ cup sifted cake flour, ¾ baking powder, ¼ tsp baking soda, and ¼ tsp salt. Mix until just incorporated. While the mixture is running on low speed, slowly pour the milk in until combined. Do not over-mix
  • Add in ½ cup sprinkles and gently fold in the sprinkles. The batter with be on the thicker side.
  • Scoop the batter into the muffin tin liners. Fill ⅔ full, I found this to be roughly 5 Tbsp, or 2½ scoops of my cookie scoop.
  • Bake for 18-22 minutes, or until a toothpick in the center of a cupcake comes out clean. (For 30 mini cupcakes, bake 10-12 minutes.) Allow cupcakes to cool completely before frosting.
  • Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.

brown butter icing;

  • Start by making the brown butter solids. Add ½ cup butter to a sauce pan over medium heat. Allow to melt. Once it begins to froth and bubble, add ¼ cup milk powder and toast until dark brown. Remove from the heat and pour in ½ cup heavy cream, stirring to combine. Set aside and allow this mixture to cool completely.
  • In a large bowl (or the bowl of your stand mixer) add 1 cup softened butter, and beat on medium speed until light in color and creamy.
  • While mixing on low speed, add 2 tsp of vanilla extract, ¼ tsp salt, and 1 cup at a time add in 4-5 cups of powdered sugar. Whip until combined.
  • Making sure that your brown butter cream is entirely cooled before proceeding. Continuing to whip on low speed, add in the cream and beat until incorporated, at least 2 full minutes.
  • Make any adjustments needed. Add up to ½ cup additional powdered sugar to help thicken the frosting; or add more heavy cream 1 Tbsp at a time if the frosting is too thick.
  • Use immediately, or cover tightly and store for up to 1 week in the refrigerator.
    To freeze up to 3 months, wrap the frosting tightly in an airtight container. Thaw the frozen frosting in the refrigerator. When ready to use, add to a bowl and beat the frosting on medium speed until creamy. Adjust if needed with additional powdered sugar or heavy cream.

assemble dino cupcakes;

  • Ensure all ingredients are prepared. You'll need oreo cookie crumbs, whipped icing prepared in a piping bag, cooled cupcakes, and set chocolate dinosaur bones. I recommend frosting and crumbing the cupcakes the morning of serving, and not setting the dinosaur bones until just before serving.
  • Frost each cupcake with the brown butter icing. Sprinkle on oreo cookie crumbs, and gently press a chocolate dino bones into the frosting. Serve in a cool, dry place!
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