Mini Chocolate Cupcakes with Earl Grey Frosting
Recipe information
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Cooking:
20 min.
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Servings per container:
48
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Source:

Ingredients for - Mini Chocolate Cupcakes with Earl Grey Frosting

1. Salted butter, cut into small pieces - 2 sticks
2. Semisweet chocolate morsels - ½ (12 ounce) bag
3. White sugar - 1 cup
4. Cake flour - ¾ cup
5. Eggs - 4 large
6. Vanilla extract - ½ teaspoon
7. White sugar - 1 cup
8. Egg whites - 4
9. Fresh lemon juice - 1 teaspoon
10. Salt - 1 pinch
11. Earl Grey tea bags - 2

How to cook deliciously - Mini Chocolate Cupcakes with Earl Grey Frosting

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Line two 24-cup mini muffin pans with paper liners.

2. Stage

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.

3. Stage

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.

4. Stage

Divide batter among the prepared cups, filling each 3/4 of the way.

5. Stage

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.

6. Stage

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.

7. Stage

Set the bowl over the saucepan of simmering water; whisk until the mixture is hot and the sugar dissolves, about 2 minutes.

8. Stage

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.

9. Stage

Transfer frosting to a large resealable plastic bag. Snip off 1 corner and pipe over the cooled cupcakes.