makes 12 – 14 cupcakesfor cake:
- 1 cup (200 g) sugar
- 1 cup (140 g) all-purpose flour
- 1/2 cup (46 g) Dutch-processed cocoa powder
- 1/2 tspn salt
- 1/2 tspn baking powder
- 1/2 tspn baking soda
- 2 large eggs
- 1/4 cup vegetable oil
- 1/2 cup whole milk
- 1/2 cup hot coffee
- 6 teabags of Earl Grey
- 1/2 cup sweetened condensed milk
- 1/2 cup + 2 Tbspn heavy cream
- 5 oz (142 g) unsweetened chocolate
- 8 Tbspn butter
- 1/2 cup (100 g) sugar
- flaked finishing salt
- for cake. Preheat oven to 180° C. Prepare 12 – 14 cupcake tins with cupcake liners. Set aside.
- In a mixer bowl, combine the sugar, flour, cocoa powder, salt, baking powder, and baking soda. Mix to combine.
- In a separate bowl, combine the beaten egg, vegetable oil, and milk. Stir to mix.
- With the mixer on low, pour the wet ingredients into the dry ingredients. Mix on low until evenly distributed.
- Pour the hot coffee into the batter gradually and mix on medium low until smooth.
- Fill the cupcake liners about three-quarters full. Bake for 20 – 30 minutes. When a toothpick inserted at the center of the cupcake comes out cleanly, the cakes are done. Remove from oven, remove from pan, and let cool completely on a wire rack.
- for frosting. Place the Earl Grey teabags, condensed milk, and heavy cream in a small saucepan with a tight-fitting lid. Bring to a simmer, remove from heat, cover tightly, and let steep for at least one hour.
- Meanwhile, finely chop the chocolate and cut the butter into pieces. Place the chocolate and butter in a heatproof bowl and set aside.
- Remove the teabags from the milk mixture, making sure to squeeze as much liquid from the teabags as possible before discarding.
- Add the sugar to the milk mixture, return to the stove, and bring to a simmer.
- Pour the hot milk mixture over the chocolate and butter. Let sit for two minutes, then whisk until smooth. Let cool completely to room temperature.
- Once cool, transfer the ganache to the bowl of a stand mixture fitted with the paddle attachment. Whip on medium until light-colored and fluffy. Use immediately to spread or pipe onto the cooled cupcakes. The whipped ganache will firm up more once spread or piped.
- Top with a sprinkle of finishing salt.