Strawberry Black Tea infused Chocolate Cupcake

80g unsalted butter, softened

280g caster sugar

200g all-purpose flour, sifted

40g Dutch processed Cocoa powder, sifted

1 tablespoon baking powder

1/4 teaspoon salt

240ml whole milk

1 packet of Strawberry Black Tea

1/2 teaspoon pure vanilla extract

Dark Chocolate Ganache

1 1/2 cup of chocolate buttons/chips

1/2 cup of heavy cream

2 tablespoons unsalted butter

3 tablespoons light corn syrup

 DIRECTIONS

To prepare Strawberry Black Tea infused Chocolate Cupcake:

1. Preheat oven to 180°C. Line muffin tin with cupcake liners. In a medium saucepan, place packet of strawberry black tea into the milk, and bring it up to a boil. Set aside to allow the milk tea sit in room temperature. Meanwhile, with a paddle attachment attached to a stand mixer, on medium speed, cream butter and sugar until light, fluffy and pale. Add one egg at a time, beating after each addition, scraping down the sides of the bowl and continue to beat until it is well combine.

2.  In another bowl, sift together all-purpose flour, baking powder and cocoa powder. Turn mixer down to low speed, start off by adding flour to the butter and egg mixture, followed by milk tea and ending with flour. Scrap down the sides occasionally and keep mixing until the batter is smooth.

3. Divide the batter evenly into prepared cupcake liners and bake between 15-20 minutes or until a skewer inserted comes out clean. Transfer to a wire rack to allow cupcakes to cool off completely before frosting them.

To prepare Strawberry Black Tea infused Chocolate Cupcake:

4. In a double boiler, add chocolate buttons or chips, butter, & light corn syrup in a heatproof bowl and place the bowl over simmering hot water.  Stir occasionally to help the chocolate chips melt. Once completely melted, take bowl off the heat and set aside to allow it to cool to room-temperature. Stir in heavy cream. Mixture will appear runny at first, and will thickened up once cream and melted chocolate is fully combined.

5. Transfer ganache to a mixing bowl with a whisk attached to the stand mixer,  and on medium-high speed, whip ganache until light and fluffy. Using a 1M Wilton tip, pipe rosettes on the cooled strawberry black tea infused chocolate cupcake. ENJOY!

*chocolate cake base recipe slightly adapted from Hummingbird Bakery