Earl Grey Dark Chocolate Cupcake

by Chic & Gorgeous Treats                                          

* Makes 12 regular size cupcakes.

* Makes a single 6 or 7-inches round cake.

* Cupcakes stored in airtight container can be stored up to 5 days in a fridge.



Earl Grey infused Dark Chocolate Cake

1 cup all-purpose flour

1 cup caster sugar

1/2 cup Dutch-processed cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

3/4 cup Earl Grey tea (2 packets of Earl Grey-makes 1 cup)

1/4 cup whole milk

1/4 cup vegetable oil

2 teaspoon pure vanilla extract

Chocolate  Buttercream

2 Oz semi-sweet chocolate

2 Oz dark chocolate

2 tablespoon unsalted butter

170g unsalted butter

3/4 cup powdered sugar, sifted

2 teaspoon pure vanilla extract

4-5 tablespoons Earl Grey tea




1. Preheat oven to 177°C. Line cupcake or muffin pan with cupcake liners and set aside.


2. In a large bowl, sift together cocoa powder, flour, baking powder and baking soda. Next add salt and sugar.


3. Using a handheld electric whisk, or with a paddle attachment attached to a stand mixer, beat in egg, earl grey tea, milk, pure vanilla extract and oil. Mix until well combined. Cake mixture will be runny.


4. Fill each cupcake liner about three-quarters full and bake between 15-20 minutes or until a toothpick inserted comes out clean. Transfer onto wire rack to allow cupcake to complete cooling before frosting.

5. In a double boiler, with a heatproof bowl over simmering hot water, melt together chocolate, and butter. Stir occasionally until the chocolate is completely melted and take it off the heat.


6. Set chocolate aside to cool. Meanwhile, with a paddle attachment attached to a stand mixer on medium speed, beat butter until light. Add powdered sugar and continue to beat until pale and fluffy. Next add in pure vanilla extract and melted chocolate and beat until well combined. Turn speed down to low, and add Earl Grey tea a tablespoon at a time; continue mixing until well combined. Chocolate Buttercream will be smooth. (NOTE: If Chocolate Buttercream is a little too soft to pipe, transfer into a piping bag, and chill it in the fridge between 20-30 minutes)


7. To assemble; using a Wilton 1M tip, pipe swirls or with a palette knife, spread Chocolate buttercream over cooled cupcakes. (OPTIONAL: Sprinkle some Malden sea salt over Chocolate buttercream before serving).

Serve cupcakes with tea, milk, coffee or just have them on their own. ENJOY!

Copyright © 2012 Chic & Gorgeous Treats. All rights reserved.