Earl Grey Dark Chocolate Cupcakes

INGREDIENTS:
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

for frosting:

  • 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

METHOD:

  1. for cake. Preheat oven to 180° C. Prepare 12 – 14 cupcake tins with cupcake liners. Set aside.
  2. In a mixer bowl, combine the sugar, flour, cocoa powder, salt, baking powder, and baking soda. Mix to combine.
  3. In a separate bowl, combine the beaten egg, vegetable oil, and milk. Stir to mix.
  4. With the mixer on low, pour the wet ingredients into the dry ingredients. Mix on low until evenly distributed.
  5. Pour the hot coffee into the batter gradually and mix on medium low until smooth.
  6. 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.
  7. 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.
  8. Meanwhile, finely chop the chocolate and cut the butter into pieces. Place the chocolate and butter in a heatproof bowl and set aside.
  9. Remove the teabags from the milk mixture, making sure to squeeze as much liquid from the teabags as possible before discarding.
  10. Add the sugar to the milk mixture, return to the stove, and bring to a simmer.
  11. 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.
  12. 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.
  13. Top with a sprinkle of finishing salt.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s