Buttermilk Brownie Cupcakes + Buttermilk Chocolate Icing

Screen Shot 2016-06-21 at 12.08.00 PM

It has been quite some time since I have baked (since April!), other than throwing some cookies in the oven. However, I decided that since it was Father’s Day I needed to make our special person a sweet treat from his two favorite ladies! While Miss Livie was working on her Father’s Day card I did some baking. Livie did contribute to this dessert by taste testing the icing! I made these earlier in the week (in a cake pan, brownie style) but wanted to spruce these babies up for the special day.  There is always something about a cute little dessert in a cupcake liner!

 There may or may not be 1-pound of powdered sugar in the icing, but I have found in my baking that if a recipe calls for sugar or butter content that seems extraordinarily high it’s almost always a sign that the desert will be extraordinarily good!

 I came across this recipe on Pinterest from Louisiana Bride. She has a really great presentation and for me, it was love at first sight. I needed these brownies, like NOW!

 For Louisiana Bride’s original recipe please click here.
img_4892Buttermilk Brownie Cupcakes
Yields:24 brownie cupcakes
2 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 stick unsalted butter
1 cup water
1/2 cup vegetable oil
1/4 cup cocoa powder
1/2 cup buttermilk
2 eggs at room temperature
1 teaspoon baking soda
1 teaspoon vanilla extract

Directions:
1) Preheat oven at 375-400. I baked at 375 degrees because my muffin tin is dark.
2) In a large bowl sift flour. Add sugar and salt. Mix together.
3) Place unsalted butter, water, vegetable oil and cocoa powder in a saucepan. Bring this mixture to a boil while stirring until liquid is smooth. Remove from heat.
4) Pour hot liquid over flour, sugar, and salt mixture. Stir until smooth.
5) Add in buttermilk, room temperature eggs, baking soda, and vanilla extract. Stir until smooth.
6) Scoop batter into cupcake liners. I greased the liners slightly with non-stick cooking spray. I filled 3/4 full of batter.
7) Bake for 14-15 minutes until middle comes clean when poked with a toothpick.
8) Make that icing while they bake!

Buttermilk Chocolate Icing
1 stick unsalted butter
1/4 cup cocoa powder
1/3 cup buttermilk
1 teaspoon vanilla extract
Dash of salt
1 pound of powdered sugar (3 + 3/4 cups)

Directions:
1) Combine butter, cocoa powder, and buttermilk in a saucepan. Stir mixture and bring to boil. Remove from heat.
2)Add vanilla extract, salt, and powdered sugar. Mix until smooth
3)Pour icing on warm brownie cupcakes.

Disclaimers:
1)You can poke holes in the middle of the cupcakes like I did with these and fill with buttermilk icing for a delicious soft middle! Sprinkle tops with powdered sugar! I have also made a large batch style of these brownies in a 13 x 9 pan and did the poke hole style technique! Icing inside the brownie makes for a delicious, decadent, soft brownie!

2)Store brownie cupcakes in the refrigerator if not eating right away. Let brownie cupcakes set out at room temperature before eating or warm in the microwave without the cupcake liner for 10 seconds.

3)Please pair this dessert with a milk or coffee stout!

Bake time recommendations: 
375-degree oven for 14-15 minutes (a dark regular sized muffin tin)
400-degree oven for 25 minutes for a 13 x 9 pan
400-degree oven for 20 minutes for an 11 x 16 x 1-inch pan

Recipe adapted from Louisiana Brideimg_4914img_4912img_4911Cheers to stouts, chocolate, and baking!
S|S

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