Fudgy Brownie Cupcakes With Tangy Orange Vanilla Buttercream
Mar 3, 2024 19:14:33 GMT -5
Post by Shoshanna on Mar 3, 2024 19:14:33 GMT -5
Fudgy Brownie Cupcakes With Tangy Orange Vanilla Buttercream
Brownie Cupcakes-
10 tablespoons unsalted butter
1 1/4 cups sugar
3/4 cup unsweetened powder (NOT drink mix)
1 1/2 teaspoon vanilla extract
1/4 teaspoon orange oil or orange extract (don’t use more here. The frosting is the orangey part. The little bit in here is just to tie it all together.)
1/4 teaspoon salt
2 teaspoons water
2 large eggs, cold from the fridge
1/3 cup plus 1 tablespoon flour
Orange Vanilla Buttercream-
1/4 cup unsalted butter, room temp
1 tablespoon orange zest
1/4 cup orange juice
1 teaspoon vanilla extract
2 – 2/12 cups powdered sugar
Position oven rack in the bottom third of oven and preheat to 325 degrees.
Place foil cupcake liners (you can use the paper ones, but the foil comes off the brownies so much easier) into the cups of a muffin tin. I got ten brownie cupcakes from this.
Melt the butter in a medium saucepan over medium heat. Cook until the butter isn't foaming anymore and there are browned bits on the bottom of the pan. Stir often and keep an eye on this. It can go from lovely browned butter to a smelly burned mess in no time flat.
Remove from the heat and immediately add in the cocoa, sugar, water, vanilla, orange oil and salt. Stir until well mixed.
Let cool five minutes. Add the cold eggs to the hot mixture, one at a time, beating well (by hand) after each addition. When the mixture is thick and glossy, add in the flour. Beat for 60 or so strokes.
 Divide the batter evenly between the lined cupcake wells. Use about 1/4 cup for each. Bake at 325 until they a skewer inserted in the middle of one comes out with just a few moist crumbs on it; no loose batter and not completely clean, either. This will take from 15 to 18 minutes. Let cool in the pan for about 3 minutes, then gently take each cupcake out and let it finish cooling on a rack.
As they cool, make your buttercream. In a large bowl, cream together the butter, orange zest, orange juice and vanilla extract. Slowly beat in the powdered sugar, a cup at a time. Beat until fluffy, smooth and creamy. You want a nice thick pipeable/spreadable frosting.
After adding two cups of the sugar, beat well at high speed for about a full five minutes. If it’s a bit too thick, just drizzle in a touch more orange juice; a bit too thin, just add that last 1/2 cup of powdered sugar.
Spread or pipe onto the cooled brownies and garnish as desired (I grated more zest over the tops)
link
Brownie Cupcakes-
10 tablespoons unsalted butter
1 1/4 cups sugar
3/4 cup unsweetened powder (NOT drink mix)
1 1/2 teaspoon vanilla extract
1/4 teaspoon orange oil or orange extract (don’t use more here. The frosting is the orangey part. The little bit in here is just to tie it all together.)
1/4 teaspoon salt
2 teaspoons water
2 large eggs, cold from the fridge
1/3 cup plus 1 tablespoon flour
Orange Vanilla Buttercream-
1/4 cup unsalted butter, room temp
1 tablespoon orange zest
1/4 cup orange juice
1 teaspoon vanilla extract
2 – 2/12 cups powdered sugar
Position oven rack in the bottom third of oven and preheat to 325 degrees.
Place foil cupcake liners (you can use the paper ones, but the foil comes off the brownies so much easier) into the cups of a muffin tin. I got ten brownie cupcakes from this.
Melt the butter in a medium saucepan over medium heat. Cook until the butter isn't foaming anymore and there are browned bits on the bottom of the pan. Stir often and keep an eye on this. It can go from lovely browned butter to a smelly burned mess in no time flat.
Remove from the heat and immediately add in the cocoa, sugar, water, vanilla, orange oil and salt. Stir until well mixed.
Let cool five minutes. Add the cold eggs to the hot mixture, one at a time, beating well (by hand) after each addition. When the mixture is thick and glossy, add in the flour. Beat for 60 or so strokes.
 Divide the batter evenly between the lined cupcake wells. Use about 1/4 cup for each. Bake at 325 until they a skewer inserted in the middle of one comes out with just a few moist crumbs on it; no loose batter and not completely clean, either. This will take from 15 to 18 minutes. Let cool in the pan for about 3 minutes, then gently take each cupcake out and let it finish cooling on a rack.
As they cool, make your buttercream. In a large bowl, cream together the butter, orange zest, orange juice and vanilla extract. Slowly beat in the powdered sugar, a cup at a time. Beat until fluffy, smooth and creamy. You want a nice thick pipeable/spreadable frosting.
After adding two cups of the sugar, beat well at high speed for about a full five minutes. If it’s a bit too thick, just drizzle in a touch more orange juice; a bit too thin, just add that last 1/2 cup of powdered sugar.
Spread or pipe onto the cooled brownies and garnish as desired (I grated more zest over the tops)
link