Mini Chocolate Cupcakes with Earl Grey Frosting recipe
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Ingredients
- 2 sticks salted butter, cut into small pieces ½ (12 ounce) bag semisweet chocolate morsels 1 cup white sugar ¾ cup cake flour 4 large eggs ½ teaspoon vanilla extract 1 cup white sugar 4 egg whites 1 teaspoon fresh lemon juice 1 pinch salt 2 Earl Grey tea bags
Nutrition Info
- 98.5 caloriescarbohydrate: 12.4 gcholesterol: 25.7 mgfat: 5.3 gfiber: 0.2 gprotein: 1.2 gsaturatedFat: 3.2 gservingSize: -sodium: 41.4 mgsugar: 10.3 gtransFat: : -unsaturatedFat: : -
Directions Mini Chocolate Cupcakes with Earl Grey Frosting
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line two 24-cup mini muffin pans with paper liners.
Place butter and chocolate in a heatproof bowl set over a saucepan of simmering water. Make sure the bowl isn't touching the water. Whisk until melted and smooth, about 5 minutes. Remove bowl, keep water simmering in the saucepan.
Whisk sugar and flour together in another bowl. Mix into the melted chocolate mixture. Add eggs one at a time, then whisk vanilla extract into the batter.
Divide batter among the prepared cups, filling each 3/4 of the way.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Remove from the pans and cool on a wire rack, at least 20 minutes.
While cupcakes are cooling, make the icing. Use a whisk to combine sugar, egg whites, lemon juice, and salt in the bowl of a stand mixer. Empty tea bags and add loose tea to the bowl.
Set the bowl over the saucepan of simmering water, whisk until the mixture is hot and the sugar dissolves, about 2 minutes.
Transfer the bowl to the stand mixer and lock the whisk attachment in place. Beat on medium-high speed until frosting holds stiff peaks, about 7 minutes.
Transfer frosting to a large resealable plastic bag. Snip off 1 corner and pipe over the cooled cupcakes.