Brownie Cupcakes With Orange Buttercream
Oct 6, 2015 23:09:22 GMT -5
Post by Shoshanna on Oct 6, 2015 23:09:22 GMT -5
Brownie Cupcakes With Orange Buttercream
Makes 10 cupcakes
Brownie Cupcakes-
10 tablespoons unsalted butter
(1 1/4 sticks)
1 1/4 cups sugar
3/4 cup unsweetened cocoa
1 1/2 teaspoon vanilla extract
1/4 teaspoon orange extract
1/4 teaspoon salt
2 teaspoons water
2 large eggs
1/3 cup plus 1 tablespoon flour
Orange Vanilla Buttercream-
1/4 cup unsalted butter
1 tablespoon orange zest
1/4 cup orange juice
1 teaspoon vanilla extract
2 – 3 cups powdered sugar
Preheat oven to 325 degrees.
Line 10 muffin tins with cupcake liners, preferably foil or foil-lined.
Melt the butter in a medium saucepan until the butter isn’t foaming anymore and there are browned bits on the bottom of the pan. Stir often and watch carefully.
Remove from the heat and immediately add in the cocoa, sugar, water, vanilla, orange extract, 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 using about 1/4 cup for each. Bake at 325 until a cake tester inserted in the middle of one comes out with just a few moist crumbs on it; no loose batter and not completely clean, 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.
Frosting:
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. 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.
link