Brownie Cupcakes
Can it get any better than a brownie cupcake! What a wonderful treat. You get a brownie on the bottom, then a layer of cake, then the delicious frosting, and it's just a great little treat, all decorated for Fall, and just waiting for you to make and devour these fabulous cupcakes.
Servings: 12 servings
Ingredients
For the Brownies
- 3/4 cup butter softened
- 2 teaspoons vanilla
- 3 eggs
- 1 1/2 cups sugar
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup cocoa powder
For the Cupcake
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 1/2 cups sugar
- 1/2 cup butter softened
- 2 eggs room temperature
- 1 Tablespoon vanilla extract
- 1/2 cup milk
- food coloring gel orange
Frosting
- 1 cup shortening like Crisco
- 1 cup butter softened
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 4 - 5 cups powdered sugar
- food coloring gel orange
- food coloring gel brown
Instructions
For the Cupcakes
- Preheat oven to 350 degrees.
- Start with the Brownies: In the mixing bowl of a stand mixer, cream together the butter, vanilla, eggs, and sugar.3/4 cup butter, 2 teaspoons vanilla, 3 eggs, 1 1/2 cups sugar
- In a separate bowl, add the flour, baking powder, salt, and cocoa. Blend together, and add to the mixer, and blend until smooth and creamy.1 1/2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 3/4 cup cocoa powder
- Line a muffin tin with cupcake liners, and fill the liners about 1/3 full of the brownie batter.
- Next, make the cake layer: Rinse out the mixing bowl, and add to the mixing bowl, the sugar, butter, eggs, and vanilla, and mix until creamy and smooth.1 1/2 cups sugar, 1/2 cup butter, 2 eggs, 1 Tablespoon vanilla extract
- In a separate bowl, add the flour, baking powder, and salt, and blend well, Add the flour mixture to the mixing bowl a little at a time, alternating withe the milk, until all flour and milk have been added. Blend until the batter is smooth.1 1/2 cups flour, 2 teaspoons baking powder, 1/8 teaspoon salt, 1/2 cup milk
- Add the Orange gel food coloring. Add 1/2 a teaspoon to start, and mix to blend the color. Add a little more food coloring gel until desired color is achieved.food coloring gel
- Fill the cupcake liners with the orange cake batter, to about 2/3 full, on top of the brownie layer. Place the muffin tin in the oven at 350 degrees, for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- When the cupcakes are done, remove them from the muffin tin to a wire rack to cool. Allow the cupcakes to cool completely .
Make the Frosting:
- In the mixing bowl of a stand mixer, blend the shortening and softened butter until smooth and creamy. Add vanilla, and blend.1 cup shortening, 1 cup butter, 1 teaspoon vanilla extract
- Add the powdered sugar a little at a time, alternating with the cream until the frosting is smooth, thick, and creamy. Divide frosting in half. Add orange gel food coloring to one half until the frosting is desired color. Stir well to blend.4 - 5 cups powdered sugar, 1/4 cup heavy cream
- Starting on the outside of the cupcake, squeeze the pastry bag down toward the cupcake, and swirl the frosting around on the top, coming up to a point in the middle off the cupcake.
- Repeat with brown food coloring on the second half of the frosting.
- Place orange frosting in one piping bag, and the brown frosting in a second piping bag. Cut generous tips in both bags. Place both bags inside a third piping bag fitted with a swirl piping tip.food coloring gel, food coloring gel
- Starting on the outside of the cupcake, squeeze the pastry bag down toward the cupcake, and swirl the frosting around on the top, coming up to a point in the middle off the cupcake.
- Sprinkle Fall color sprinkles on top of the cupcakes to finish decorating.
Nutrition
Serving: 1serving