Old Fashioned Cupcakes! Hipster Beard & Round Ice Not Required!
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • For the Cupcakes:
  • 1⅓ cup AP four
  • ½ cup cocoa
  • 1 stick butter
  • 2 eggs
  • 1 cup granulated sugar
  • ½ tsp. Salt
  • 1 tsp. Espresso powder
  • 1 tsp. Baking powder
  • ¼ tsp. Baking soda
  • 1 tsp. Vanilla extract
  • ¼ tsp. Bitters
  • ¼ cup buttermilk
  • ¼cup whole milk
  • ½ cup Bourbon reduced by half
  • Chocolate Orange Swiss Meringue Buttercream:
  • 4 sticks butter
  • ⅓ cup cocoa powder
  • 2oz melted bittersweet chocolate
  • 1 tbsp. orange liqueur
  • 1 tbsp. Orange zest
  • 1 tbsp bourbon
  • ¼ tsp. bitters
  • 1 tsp. Vanilla extract
  • ½ tsp. Salt
Instructions
  1. For the Cupcakes:
  2. In a small saucepan over medium heat reduce the bourbon by half. Remove from heat and allow to cool some.
  3. Pre-heat oven to 350 degrees and line a 12 cupcake pan with liners and 4 liners in a second pan, and set aside.
  4. In a medium bowl combine the flower, salt, baking powder, baking soda, cocoa powder, espresso and set aside.
  5. In a separate bowl, combine, the milk, buttermilk and vanilla extract, bitters, bourbon and set aside.
  6. In the bowl of a stand mixer beat the butter until light and fluffy about 3 minutes.
  7. Slowly add the sugars and beat to combine, about five minutes. Scrape down side of bowl as needed.Add the brown rice syrup and combine until incorporated. Next add the eggs one at a time and beat until fully combined.
  8. Add one third of the dry ingredients and beat until just combined. Next add half of the liquid mixture and beat until combined. Add another third of the dry and beat to incorporate.
  9. Next pour in the rest of the liquid and beat until combined. Add the remaining dry ingredients and mix until just combined. Do not over mix.
  10. Fill each of liners three fourths full and bake for 16 to 18 minutes until toothpick inserted comes out with an only a few moist crumbs.
  11. Allow to cool in pan on wire rack. Remove from pan after 10 minutes to cool completely on rack.
  12. For the Buttercream:
  13. Separate whites from yolks in the bowl of a stand mixer.
  14. Pour sugar in bowl with the egg whites and add the salt.
  15. Place bowl over, not touching, a pot with simmering water.
  16. Whisk constantly until sugar has completely dissolved around 160 degrees. If you don’t have a candy thermometer, you can tell it’s done when you rub a little of the mixture between your fingers and it is completely smooth with no graininess. Should take about 10 minutes.
  17. Then return bowl to stand mixer fitted with a whisk attachment.
  18. Begin beating the eggs and sugar until whites are glossy and stiff peaks have formed.
  19. The bowl should be cool to the touch, this will take around 10 minutes. While the egg whites are beating, melt the chocolate in a heat proof bowl in the microwave in 30 second intervals until smooth and completely melted. Set aside an allow to cool some.
  20. Next switch to the paddle attachment and beat on medium high speed.
  21. Add the butter slowly one piece at a time to incorporate. The mixture will look like it’s curdled, keep mixing, that is normal.
  22. Mix until frosting is smooth and shiny. Add the cocoa powder and mix to combine. Then add the melted and slightly cooled chocolate.
  23. Add in the vanilla extract, bitters, bourbon, orange liqueur and orange zest.
  24. Frost the Cupcakes:
  25. In a large piping bag fitted with tip of choice, I used a large Star tip, pipe the frosting on the cooled cupcakes and top with more grated orange zest. Serve at room temp. Store cupcakes for 2 days at room temp in airtight container or up to 5 in the fridge.
  26. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2020/02/08/old-fashioned-cupcakes-hipster-beard-round-ice-not-required/