Dark Chocolate Cupcake with Caramel-earl Grey Frosting
Two thousand seven marked the beginning of the cupcake invasion. Everyone went crazy over the treats and, believe it or not, the fascination lives on. In this recipe, the addition of Earl Grey tea to the frosting gives the cupcakes a fresh new twist.
Makes 24 pieces Prep Time 30 minutes Baking Time 22 minutes
✔ ¾ cup plus 1 tablespoon
cake flour ✔ ¼ cup Dutch-processed
cocoa powder ✔ ½ tablespoon baking powder ✔ ¼ teaspoon salt ✔ ½ cup plus 2 tablespoons
sugar, divided ✔ ¼ cup vegetable oil ✔ ¼ cup plus
1 tablespoon water ✔ 4 large eggs, separated ✔ ¼ teaspoon cream of tartar
FOR THE FROSTING ✔ 1½ cups evaporated
milk, divided ✔ 5 bags Earl Grey tea ✔ ¹⁄³ cup sugar ✔ ¹⁄³ cup cornstarch ✔ 1 tablespoon butter, softened
✔ dark chocolate curls, to garnish
1 Preheat oven to 325°F. Line 2 (12-hole) muffin pans with cupcake liners; set aside. 2 Sift flour, cocoa powder, baking powder, and salt into a bowl. Add ¼ cup plus 1 tablespoon sugar and mix well. 3 Make a well in the center and add oil, water, and egg yolks. Stir with a wooden spoon. 4 Beat egg whites, the rest of the sugar, and cream of tartar in a separate bowl. Beat until stiff but not dry. 5 Fold half of the egg-white mixture into the egg-yolk mixture. Fold gently until mixture loosens slightly. Add the rest of the egg-white mixture and fold gently until combined. 6 Divide mixture equally among muffin cups. Bake for 22 minutes or until a toothpick inserted in the center comes out with moist crumbs. Remove cupcakes from pans and cool on wire racks before frosting. 7 Make the frosting: Heat ½ cup evaporated milk. Steep tea bags in hot milk for 5 minutes. In a double boiler over medium heat, combine infused milk, remaining milk, sugar, and cornstarch. Stir with a wire whisk until thick and creamy. Remove from heat and whisk in butter. Cool for 5 minutes. 8 Dip cooled cupcakes in frosting. Cool completely. Garnish with chocolate curls. Serve chilled or at room temperature.