Earl Grey tea and dark chocolate make for a perfect pairing so bite into these delicious brownie cupcakes.
Makes 8 brownies (round muffin pan)
- 150g plain flour sifted
- 100g unsalted butter
- 100g dark chocolate
- 100g brown sugar
- 50g caster sugar
- 2 large eggs, at room temperature
- 3 tbsp no sugar added cocoa, sifted
- ½ tsp baking powder, sifted
- ¼ tsp fine sea salt
Earl Grey frosting
- 4 Mazawattee Earl Grey tea bags
- 160g icing sugar, sifted
- 80g unsalted butter, softened
- 2 tbsp (40ml) whole milk
- 1 tbsp (20ml) boiling water
- Pinch of salt
- Preheat your oven (fan-forced) to 170°C and grease the cake pan.
- Melt the butter and dark chocolate in a small saucepan on a low heat until smooth, then leave to cool for 10 minutes.
- Beat the eggs and sugars until pale and smooth, then pour in the melted chocolate mixture until combined.
- Add ⅓ of the sifted plain flour and gently beat on a low speed to combine, then add the rest of the flour, cocoa, baking powder and salt until the mixture is smooth. Take care not to over mix.
- Divide the mixture equally between the cake pan holes. Bake for 16-18 minutes or until the brownie top springs back when touched and a cake tester comes out with moist crumbs. Don’t be tempted to leave the brownies in the oven any longer - they will firm up as they cool and taste much better with a moist centre than being hard and crunchy. Leave to cool 10 minutes in the pan, then turn out and cool completely on a wire rack.
Earl Grey frosting
- Pour boiling water over the tea bags in a small bowl, then add the milk and allow to steep for at least 30 minutes. Remove tea bags by squeezing them to extract maximum flavour.
- Whisk together the butter, sugar, vanilla and salt in a mixer on a high speed until light and fluffy, then add the Earl Grey infused milk and continue to whisk until pale and fluffy.
- Fill a piping bag fitted with a medium round nozzle, with the frosting.
Place the brownies on serving plate, then pipe with the frosting and sprinkle with cocoa powder.