Earl Grey Dark Chocolate Cupcake

Weekend came and go like "gone with the wind" leaving me feeling slightly unsatisfied. So many things to do, so little time.. spring cleaning, rearranging the furniture, prepping for the coming Chinese New Year..gosh! and the list goes on and on. Of course I wouldn't want to bore you with every single minute details. Sometimes I just wish there's that weekend I could just lay back, and do nothing and pray that Monday is a day further away. Feeling blue? Thank god! for my EARL GREY DARK CHOCOLATE CUPCAKE.


Whenever I feel overwhelmed with chores, I turn to 2 of my favourite ingredients. Simple flavours that I is ultra comforting, this is perfect for any chocolate and earl grey tea lover. I would usually enjoy a cup of earl grey tea, maybe along side with some milk or dark chocolate, or when I feel extra luxurious, I would have them with some scones, fresh cream and jam. Delish! This time round, once again, I had both of my favourite flavours packed into a cupcake. Definitely something I think of a lot lately whenever I want a quick pick me up treat.

mMMMMmmm.. crumbly, moist, dark, rich, deeply infused earl grey chocolate cake has never been so good. Licking my fingers as I am drafting this post, my cupcakes are then frosted with ultra smooth lusciously cream Chocolate Butter cream that is infused with star ingredient-Earl Grey too. To heighten the experience and senses, the frosting is then sprinkled with some Malden sea salt for the added crunch and texture. Salt and chocolate = Yummilicious!

These EARL GREY DARK CHOCOLATE CUPCAKES are easy to make and put together. Nothing complicated; leaving you with perfect moist cupcakes every single time.

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Earl Grey Dark Chocolate Cupcake
by Chic & Gorgeous Treats                                          

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* 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.

INGREDIENTS

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

DIRECTIONS 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 have them just on their own. ENJOY!

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xx