Brown Butter Cakelettes

I desperately wanted to make treats, but the boyfriend is bringing the budget hammer down so we can have fun when I visit for New Year's.  So he issued a firm "No treats" edict-- I of course snuck off to the kitchen to see what I could make without going to the store.  These cakes are crispy on the outside, and a little dense.  I also whipped up a cream cheese frosting (4 oz light cream cheese, 1/3 cup sugar, whipped until it cried), but I think it obscures the subtle flavors of the cake.  You decide.

1/2 cup plus 2 Tbsp. butter
1 cup cake flour (if, like the boyfriend, you find cake flour beyond useless and refuse to keep it on hand,  
        use 1 cup of all purpose flour minus 2 Tbsp.)
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
1/2 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup white chocolate chips

1. Melt butter over medium heat.  Cook until dark chestnut in color, stirring and scraping bottom occasionally.
2. Pour browned butter into a bowl and place in freezer to cool for 15 minutes.
3. Preheat oven to 325 F.  Grease a mini muffin pan (yields two dozen).
4. In a small bowl, whisk together flour, baking powder, salt, and cinnamon.
5. In a large bowl, beat sugar with browned butter until creamy, 1-2 minutes.
6. Add eggs, one at a time and beat until incorporated.  Add vanilla.
7. Place 3-5 chocolate chips in the bottom of each muffin cup.  Spoon batter about halfway full over chocolate chips.  Tap the pans against the counter a few times to settle batter.  Place a couple more chocolate chips on top.
8. Bake 15 minutes.  Remove from pan and cool on a wire rack.