Chocolate dipped chocolate stout cupcakes with orange curd filling and orange meringue frosting

Ingredients

Directions

Start with the orange curd so it has time to cool.

In a large mixing bowl, whisk the 4 egg yolks. Set aside.

Combine the sugar, orange juice, lemon juice and zest in a medium pan over medium heat. Bring it to a simmer, then turn the heat down to low.

To temper the eggs, slowly pour half the sugar/juice mixture into the mixing bowl while whisking vigorously to keep the eggs from cooking.

Pour the tempered eggs back into the pan and cook over low heat, using a silicone spatula to stir, for approximately 5-10 minutes. The mixture should thicken.

Place a strainer over another mixing bowl and strain the mixture (this will help remove any cooked egg bits).

Add the butter, 1 tbsp at a time, stirring to melt and combine (if it's having a hard time melting, place the mixing bowl over a pot of simmering water, creating a bain marie).

Once all the butter has been added, let the curd cool for 5 minutes, then add the orange and lemon extracts, stirring to combine.

Place plastic wrap directly on top of the curd, pressing in gently to avoid skin-formation, and set aside until ready to fill the cupcakes (this can be made 1-2 days in advance ... after applying the plastic wrap, cover with a lid and chill).

For the cupcakes, heat the oven to 350 degrees Fahrenheit and position the racks toward the center. Line cupcake pans with papers.

Combine flour, baking soda, salt and sugar, whisking to blend; set aside.

In a heavy-bottomed, medium pan, melt the butter on medium-high heat. Once melted, add the stout and whisk together. Add the cocoa--gradually--whisking to combine. The mixture should come to a simmer, but not a boil. You want it to thicken.

Once thickened, cool the cocoa mixture for about 15-20 minutes at room temperature, whisking occasionally to release more heat

In your stand mixer, whip together the eggs and milk.

Once the cocoa mixture has cooled some, slowly add a little bit of it to temper the eggs, whisking constantly. Continue to slowly add the remaining mixture, whisking to combine. If you don't want to whisk by hand, and have a stand mixer, then set the speed on low and slowly pour the cocoa mixture in.

Add the dry ingredients in 3-4 stages, mixing well to combine. Add the vanilla extract and mix well.

Divide batter evenly among lined cups, filling each about halfway full. Bake for about 20-22 minutes. When done, transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.

For the meringue frosting, first, make sure all of your equipment is clean and grease-free. Meringue can be finicky, and it will not turn out correctly if there is anything in the bowl or on the whisk.

Combine all ingredients in the bowl of your stand mixer (or favorite stainless steel mixing bowl) and whisk by hand until well combined.

Fill the bottom of a double boiler or pot with water, 1/3-full. Make sure that the bowl can sit on the pot without the bottom of the bowl touching the water.

Bring the water up to a steady simmer, then place the bowl in the pot and whisk the mixture steadily. Do not let the mixture boil.

Whisk until all the sugar is dissolved in order to avoid a grainy frosting.

Continue whisking until the meringue reaches 160 degrees Fahrenheit on a candy thermometer. The frosting, at this point, should have thickened and look fluffy--almost creamy.

Take the bowl off the double boiler or pot, and wipe the bottom of the bowl (just to keep things neat).

Using the whisk attachment of your stand mixer or a hand mixer, whisk the meringue frosting until stiff peaks forms and it has a glossy look. This will take approximately 15 minutes (trust me, a stand mixer is VERY handy here).

To assemble, core the cupcakes and fill with orange curd, then pipe the meringue frosting onto the cupcakes using a large round tip.

Freeze the frosted cupcakes for 10 minutes until slightly firm (some might be a little sticky, but that's ok).

While the cupcakes are in the freezer, prepare the chocolate dip.

Place the chocolate chips and oil/shortening in a microwave-safe dish covered with parchment paper and microwave in 30 second increments until melted.

Set aside and let cool slightly (if this cools too much and begins to harden, microwave it for 15 seconds).

Working with one cupcake at a time, dip the top of the cupcake into the chocolate, submerging the top (but avoid getting the cupcake wrapper all chocolatey).

Once dipped, turn upright immediately, and add sprinkles, if using. Put back in the freezer for 5-10 minutes to set the cupcake.

https://cupcakefridayproject.com/2013/06/chocolate-dipped-chocolate-stout-cupcakes-with-orange-curd-filling-and-orange-meringue-frosting/

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