Dark Chocolate Tea Cupcakes
Why does coffee get all the love when adding it to baking goods? I love coffee, but I am also a tea fan. Usually you see that you can add coffee to batters (we’ve done that!), and after reading this Dark Chocolate Tea Cupcakes recipe from Desserts from Breakfast I thought why not skip the coffee and make a tea+milk infusion so you can taste the tea flavor in the cupcake, not only the frosting.
The original recipe calls for Earl Gray, but I had some amazing Italian Almond Exceptional Tea by Dilmah. This tea has a soft almond flavor and scent that takes you to a happy place whenever you’re drinking it! The Italian Almond flavor paired with the chocolate gives it a great twist to the batter, and combined with the condensed milk in the frosting you get a flavor of “I-don’t-know-what-it-is-but-it’s-great” that makes you want to get seconds.
Don’t be afraid to replace the tea the recipe calls for your favorite! Just remember to replace it with a tea that goes along the flavor of the dish you’re preparing. For example, if you’re doing a dessert with Lime, Lemon or Orange, you can pair it with some tea along those flavors. If you are preparing a dish with Berries, try using Rooibos Tea. If you have any questions about it let us know! We would be happy to help out!
Dark Chocolate Tea Cupcakes
Recipe adapted from Desserts for Breakfast
Yield: 12 Cupcakes
Ingredients for Cupcakes:
1 cup sugar
1 cup all-purpose flour
½ cup Dutch-processed cocoa powder
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
2 large eggs
¼ cup vegetable oil
1 cup whole milk
3 teabags of Italian Almond Tea
Ingredients for Frosting:
6 teabags of Italian Almond Tea
½ cup sweetened condensed milk
½ cup +2 tablespoons heavy cream
5 ounces unsweetened chocolate
8 tablespoons butter
½ cup sugar
- For cake. Steep the three teabags with the milk. To do this, Place the teabags and milk in a small saucepan with a tight-fitting lid. Bring to a simmer, remove from heat, cover tightly, and let steep for at least 30 minutes.
- Preheat oven to 350° F. 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 and vegetable oil. Stir to mix.
- By now, 30 minutes have passed since you first infused the milk with the teabags, so you can remove them and let the milk cool a bit.
- With the mixer on low, pour the wet ingredients into the dry ingredients. Mix on low until evenly distributed.
- Pour the tea infused milk 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 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 heat-proof 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 few white nonpareils.
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