Chocolate Brownie Cupcakes with Chocolate Cream Frosting

These cupcakes were a sudden last minute idea to take to some friends that invited us to their house for dinner last night to play Rock Band. I am not big on video games because, let's face it, I am completely uncoordinated. Anyway, I only sang a couple of songs, but it was super fun. I really wanted to take something to their house to thank them for inviting us. Aidan got to play with their son and blow off some steam and he had a great time, and so did we.

Anyway, I based these cupcakes off of one of Dorie's recipes for miniature brownies she calls "Brownie Buttons" in Baking: From My Home to Yours.

Chocolate Brownie Cupcakes with Chocolate Cream Frosting
Grated zest and juice of 1 orange
1 tablespoon sugar
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 stick ( tablespoons) unsalted butter, cut into 8 pieces
5 ounces bittersweet chocolate, coarsely chopped
1/3 cup (packed) dark brown sugar
1 teaspoon pure vanilla extract
3 large eggs

For the Cupcakes:
Center a rack in the oven and preheat the oven to 350 degrees F. Line 12 muffin cups (or use
3 1/4 ounce paper souffle cups) and place them on a baking sheet.

Rub the grated orange zest together with the sugar in a small bowl, thoroughly until moist and fragrant, set aside. Whisk together and flour, salt and baking soda.

Melt the butter, chocolate and brown sugar in a medium-heavy bottomed saucepan over very low heat, stirring frequently with a heatproof spatula and keeping an eye on the pan so nothing overheats or burns. When the mixture is smooth, remove from the heat and cool for a minute or two.

Stir the vanilla, egg and zest/sugar into the chocolate mixture. When the mixture is well blended, add the flour mixture and stir ubtil combined. You should have a smooth, glossy batter.

Pour the batter equally between the muffin cups (it will fill them about 2/3 full). Bake for 20-22 minutes, or until the tops of the cakes spring back when touched. Transfer the pan to a rack to cool, about 3 minutes. Then take the cupcakes out of the pan and allow to cool to room temperature on the racks, before frosting.

For the Frosting:
4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1/4 cup sour cream
1 teaspoon pure vanilla extract
Juice of 1 orange, approximately 1/3 cup)
1/4 cup cocoa powder
3 cups confectioners' sugar (as needed, to make the consistency you want)

Beat together the cream cheese and butter until smooth and creamy. Add the vanilla, orange juice, sour cream and cocoa powder; beat well to combine. Beat in enough of the confectioners' sugar to make the consistency you desire. Frost the cupcakes with a generous swirl.