earl grey cupcakes

Chocolate Earl Grey Cupcakes are dense and deliciously moist mini chocolate cakes infused with earl grey tea, sweetened with dates and a rich chocolate ganache on top. 

Chocolate Earl Grey Cupcakes

Earl Grey teabags

Medjool Dates (seeds removed)

Spelt Flour

Cocoa Powder

Unsalted Butter (softened)

Large Eggs

Baking Powder

Cloves

salt

Oil spray

No Added Sugar Chocolate

Preheat oven to 160 Degrees C (Fan ove(180 degrees C regular oveor 350 Degrees F.

Add the two earl grey tea bags to 2/3 cup boiling water.  Let it infuse for 5 minutes, then remove the teabags.  Take 2 tablespoons of tea out and put into a separate cup.  Add the rest of the tea to a bowl, along with the deseeded dates.  Cover the dates and let them soak overnight, or for 8 hrs.  Cover the remaining tea and place both into the fridge for 8 hrs.

Add the dates and any leftover tea into a food processor and blitz until a smooth paste has formed.

Add the spelt flour, cocoa powder, softened butter, baking powder, eggs, cloves and pinch of salt.  Blitz to combine everything together.  Scrape down the sides of the food processor to mix it all in.

Spray a silicone muffin tray with coconut oil, and spoon out the mixture evenly into the six muffin cases, filling each one to about 2/3 of the way up.

Bake for 20 minutes at 160 degrees C (Fan oven)/180 degrees (regular oven), or 350 degrees F.

Insert skewer into cakes to make sure they are cooked.  They are cooked when thee skewer comes out clean.

Let them rest for 5 minutes before removing from muffin cases.  Cakes should come to room temperature before applying the ganache.

Ganache:  Melt the chocolate and 2 tablespoon of leftover tea in a pot on very low heat until all the chocolate is all melted.  Pour into a bowl and let it firm up int the fridge for 30 minutes.

1Use a spoon or back of a blunt knife to spread the ganache over each cupcake.  Grate some chocolate on top to finish.

1Store cakes in fridge and within 3 days, or you can freeze them for upto 4 weeks.

Delicately flavoured earl grey cupcakes with lemon cream cheese frosting make these London Fog Cupcakes utterly desirable.THIS SMALL-BATCH RECIPE CAN BE DOUBLED IN SIZE TO MAKE A REGULAR SERVING SIZE OF 12 CUPCAKES

London Fog Cupcakes Recipe (Small Batch)

g ground earl grey tea leaves ((about 2 tea bags))

120 ml whole milk

unsalted butter (room temperature)

g sugar

egg (room temperature)

vanilla extract

flour

½ tsp baking powder

g unsalted butter (room temperature)

60 g Philadelphia cream cheese (room temperature)

lemon

icing sugar (confectioners’ sugar) (sifted)

Place the contents of one teabag and milk in a small saucepan over medium heat and gently bring to a simmer. Place lid on the saucepan, remove the pan from heat and set aside for the tea to ‘brew’.

Preheat the oven to 180°C (350°F). Prepare the cupcake pan by placing the cupcake paper cases into the pan moulds. 

In the bowl on a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy; this takes about 3 minutes. Add the egg and vanilla extract and beat for a further two minutes. Sift flour, baking powder and salt into a separate bowl. Fold in these dry ingredients along with the remaining earl grey tea leaves. Pour milk into the mixture and stir until combined.

Pour mixture into cupcake cases until 2/3 full. Bake in the oven for 18-20 minutes or until a toothpick inserted into the centre comes out clean. Remove from the oven and let cool slightly before transferring to a wire rack.

Earl grey cupcakes

Make the frosting. In a medium bowl, add the butter, cream cheese, lemon zest and powdered icing sugar. Using a hand-held electric beater, cream the frosting for 3 minutes until light and airy. Add in one tablespoon of lemon juice at a time, making sure to beat well after each addition, until the desired consistency is reached.  If the icing is too thick, then add more lemon juice and mix thoroughly. If the icing is too runny, then thicken it up with ¼ cup of powdered icing sugar at a time. 

Decorate. Once the cupcakes are at room temperature, spoon or pipe the cream cheese frosting over each cupcake and sprinkle with more lemon zest and decorate with a dried lemon slice.

Lemon cream cheese frosting

Made a double batch and we loved them. The Earl Grey flavour was very delicate and worked really well with the lemon buttercream which had a perfect consistency for piping and wasn’t too sweet. Thank you Emma.

I so appreciate all of your small batch recipes! Loving to bake and having a small family usually means overloading the neighbors with extra sweets! These cupcakes are exceptional, such a lovely texture and flavor. I have made these a few times now and all with excellent results. I did one batch with fudgy chocolate frosting and that was amazing! This recipe was so foolproof I did a batch without the tea when I needed a small batch of vanilla cupcakes and they still turned out delicious. Thinking a chamomile version next time!

Lovely recipe! I tweaked the frosting recipe so it was less sweet and a little more tart by fiddling with the sugar to cream cheese/lemon juice ratio, but otherwise, this will be a go-to recipe for gifting and special occasions! Great, classic flavor combination. Thank you for the easy to follow instructions and photos.

I always wondered what London Fog Cupcakes were and had no idea it was because of the earl grey tea! Thank you for informing us! I've made your Earl Grey Yogurt Loaf Cake before and that was divine, so I know I am going to love this one!

Bergamot infused cupcakes with a surprise blackberry curd filling and then topped with a light cream cheese frosting. This flavour combination in a cupcake will blow your socks off. It’s that good!

Earl Grey Cupcake with Blackberry Curd and Cream Cheese Frosting

earl grey tea bags

240 ml whole milk

sugar

tsp vanilla extract

tsp baking powder

tsp fine salt

250 g frozen blackberries

water

lemon (zest)

ml lemon (juice)

egg egg

120 g caster sugar (superfine)

tbsp cornflour (corn starch)

unsalted butter (room temperature1/4 cup)

225 g cream cheese (room temperature)

480 g powdered icing sugar (confectioners’ sugar) (sifted)

Mint leaves (to decorate, optional)

Blackberries (to decorate, optional)

Place the 3 tea bags and milk in a small saucepan over medium heat and gently bring to a simmer. Place lid on the saucepan, remove the pan from heat and set aside for the tea to ‘brew’ until the milk is cool.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy; this takes about 3 minutes. Add the egg and vanilla extract and beat for a further two minutes. Fold in the flour, baking powder and salt and the Earl Grey tea leaves of the remaining Earl Grey teabags. Pour 3/4 cup of milk into the mixture and stir until combined.

Earl Grey cupcakes

Combine blackberries and lemon zest into a small saucepan with 100ml of water. Over low heat, bring to a simmer and cook until the blackberries are soft and broken up with a wooden spoon. 

Place a sieve over a medium-sized bowl, remove the pan from the heat and push the blackberries through the sieve with a spoon. Discard the pips/pulp and set aside the strained blackberry juice.

Add sugar, butter, cornflour and lemon juice into a small saucepan over low heat and stir until the butter has melted and combined. 

Add the eggs, whisk continuously but gently, then add the blackberry juice. On a medium to low heat, slowly bring the temperature of the mixture up until it starts to thicken and coats the back of a spoon. This takes 5-10 minutes. Be sure to scrape down the sides and the bottom of the pan so that the mixture heats up evenly. 

Pour into a medium bowl and cover by placing cling film directly onto the curd so that a ‘skin’ doesn’t form. Set aside to chill.

Blackberry curd

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese for 3 minutes until well combined. Add vanilla extract and salt and beat till mixed in. With your mixer on low, gradually add your icing sugar into the bowl until fully combined.

Cream Cheese frosting

Once the cupcakes have cooled completely, with a teaspoon, scoop out a hole in the cupcake centre. Spoon blackberry curd into the hole until level with the top of the cupcake. (You can save the scooped out sponge to nibble on now or later!). 

Using a piping bag, or smoothing with an offset spatula, decorate each cupcake with the cream cheese frosting.

 Optional: Top the cupcakes with an individual blackberry, mint leaf and a dollop of curd. Pour yourself a cup of tea and take a huge bite of that cupcake and enjoy!!

To decorate

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