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Earl Grey and Orange Cupcake Recipe with Dark Chocolate Frosting
Moist, dense cupcakes with the complex flavor of Earl Grey tea and bright orange topped with a creamy dark chocolate buttercream. These cakes are irresistible.
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
16
Calories
Author
Marye Audet-White
Ingredients
Cupcakes
½
cup
unsalted butter
, softened
1 ½
cups
sugar
½
teaspoon
vanilla
3
eggs
, room temperature
2
tablespoons
orange
zest
2
cups
flour
1
teaspoon
baking powder
1
teaspoon
baking soda
¼
teaspoons
salt
1
cup
buttermilk
3
Earl Grey teabags or equivalent loose leaf tea + strainer
Chocolate Frosting
½
cup
unsalted butter
, softened
⅔
cup
dark cocoa powder
3
cups
Confectioner's sugar
pinch of salt
1
teaspoon
of vanilla
⅓
cup
milk
Instructions
Cupcakes
Preheat the oven to 350 degrees F.
Prepare 16 muffin tins by lining with cupcake liners or spraying with baking spray.
Heat the buttermilk to just boiling.
Add the teabags and steep for 15 minutes.
Squeeze the bags out and throw them away.
Let the buttermilk mixture come to room temperature.
In a large bowl,
cream
together the butter and sugar until light and fluffy.
Beat
in the eggs one at a time, mixing well after each.
Combine the flour, baking powder, baking soda,orange
zest
,and salt.
Stir into the creamed mixture alternately with the buttermilk until just blended.
Spoon into the prepared muffin tin.
Bake for 15 - 20 minutes, or until the cake springs back when touched.
Cool completely before frosting
Frosting
Beat
the softened butter until creamy.
Mix the cocoa and 2 cups of the Confectioner's sugar.
Beat
in enough of the remaining Confectioner's sugar to achieve a thick frosting.
Add the vanilla.
Add the milk a little at a time, if needed.
Whip the frosting until fluffy.
.