Mini Chocolate Cupcakes with Earl Grey Frosting

These fudgy chocolate cupcakes are not only cute but also elegant, thanks to a pillowy soft frosting flavored with Earl Grey tea.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 99 Calories

Ingredients

• 1 cup white sugar
• ½ teaspoon vanilla extract
• 1 pinch salt
• 4 large eggs
• 4 egg whites
• ¾ cup cake flour
• 1 teaspoon fresh lemon juice
• 2 Earl Grey tea bags
• 2 sticks salted butter, cut into small pieces
• ½ (12 ounce) bag semisweet chocolate morsels

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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.

Step 7

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

Step 8

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.

Step 9

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