How to Make Mini Chocolate Cupcakes with Earl Grey Frosting - A Step-by-Step Guide

Mini Chocolate Cupcakes with Earl Grey Frosting are the perfect bite-sized treat for any chocolate lover. These moist and decadent cupcakes are topped with a creamy earl grey-infused frosting that adds a subtle, fragrant twist to the classic chocolate cupcake. Whether you are hosting a party, looking for a special dessert, or simply craving a little bit of sweetness, these mini cupcakes are sure to impress.

The chocolate cupcakes are rich and fudgy, with a deep cocoa flavor that is pe...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Additional Time: 20 mins
  • Total Time: 1 hr
  • Servings: 48
  • Yield: 48 mini cupcakes

  • 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.
  • Nutrition

    99 cal.

    • Total Fat: 5g
    • Saturated Fat: 3g
    • Cholesterol: 26mg
    • Sodium: 41mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 0g
    • Total Sugars: 10g
    • Protein: 1g
    • Vitamin C: 0mg
    • Calcium: 5mg
    • Iron: 0mg
    • Potassium: 28mg