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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
Cook Time 15 minutes
Total Time 20 minutes
Servings 16
Author Marye Audet

Ingredients

Cupcakes

  • 1/2 cup unsalted butter , softened
  • 1 1/2 cups sugar
  • 1/2 teaspoon vanilla
  • 3 eggs , room temperature
  • 2 tablespoons orange zest
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoons salt
  • 1 cup buttermilk
  • 3 Earl Grey teabags or equivalent loose leaf tea + strainer

Chocolate Frosting

  • 1/2 cup unsalted butter , softened
  • 2/3 cup Hershey's Special Dark cocoa
  • 3 cups Confectioner's sugar
  • pinch of salt
  • 1 teaspoon of vanilla
  • 1/3 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.
  • .