Chocolate Orange Brownie Bites with Ricotta Buttercream

Directions

Pre-heat the oven to 350° F.  Spray a cupcake tin with nonstick cooking spray and reserve to the side.

Using an electric beater or stand mixer fitted with a paddle, cream the butter and sugar on high for 3 minutes.  Scrape down the bowl.

Beat in the eggs and then scrape down the bowl.  Then mix in the Frigo® Whole Milk Ricotta Cheese and orange extract and mix on high for 2 minutes.

Sift in the cocoa, flour, baking powder, and salt and mix until just incorporated; avoid over mixing.

Spoon batter into cupcake tins, fill ¾ of way (about 3 tablespoons) and then smooth batter with back of spoon.  Bang the full cupcake tins on counter to help level the batter.  Bake for 15 to 20 minutes or until a toothpick comes out clean.

While brownies are baking, prepare the whipped ricotta buttercream in a large bowl using an electric beater or stand mixer fitted with a paddle.  Cream the butter on high for 3 minutes.  Scrape down the bowl and add Frigo® Whole Milk Ricotta Cheese and whip until fluffy, about 3 minutes.  Scrape down the bowl between slowly adding the powdered sugar and orange zest and mix slowly.  When the sugar is thoroughly incorporated, whip on high for 3 minutes.  Finally, add red food coloring and whip until you achieve the desired color.

Remove from the oven and let cool for at least 20 minutes.  When cool, remove from cupcake tins.  Allow the cupcakes to cool completely before frosting generously, and then serve.

Rad Idea!

Need a delicious quick fix!  Pick up your favorite box brownie mix and substitute the water for ricotta and you will find that your brownies will have an amazingly fluffy texture.