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Earl Grey Chocolate Brownie Cupcakes

Earl Grey tea and dark chocolate make for a perfect pairing so bite into these delicious brownie cupcakes.

Makes 8 brownies (round muffin pan)

Ingredients:

Chocolate brownies

  • 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 


Instructions:

Chocolate brownies

  1. Preheat your oven (fan-forced) to 170°C and grease the cake pan.
  2. Melt the butter and dark chocolate in a small saucepan on a low heat until smooth, then leave to cool for 10 minutes.
  3. Beat the eggs and sugars until pale and smooth, then pour in the melted chocolate mixture until combined.
  4. 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.
  5. 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

  1. 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.
  2. 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.
  3. 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. 

Enjoy!



 

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