The idea was incepted by my 5-year old yesterday.
“Mummy , can you bake some cupcakes for my teachers tomorrow ? It’s Teachers’ day ! Please please please.”
And 3 hours later, I was happily receiving my first batch of cupcakes from the oven. Indulging in the rich , chocolaty aroma that carries a bit of the coffee smell.
Earl Grey Dark Chocolate Cupcakes (modified from dessertsforbreakfast)makes 12 – 14 cupcakes
200 g sugar (I cut down to 180g)
140 g all-purpose flour
45 g Dutch-processed cocoa powder (I used Hershley’s)
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup vegetable oil
1/2 cup milk
1/2 cup hot coffee
1. Preheat oven to 160° C. Prepare 12 – 14 cupcake tins with cupcake liners. Set aside.
2. In a mixer bowl, combine the sugar, flour, cocoa powder, salt, baking powder, and baking soda. Mix well to combine.
3. In a separate bowl, combine the beaten egg, vegetable oil, and milk. Stir well till mix.
4. With the mixer on low, pour the wet ingredients into the dry ingredients. Mix on low until evenly distributed.
5. Pour the hot coffee into the batter gradually and mix on medium low until smooth.
6. Fill the cupcake liners about three-quarters. Bake for 20 – 30 minutes. When a toothpick inserted at the center of the cupcake comes out cleanly, the cakes are baked. 7.Remove from oven and let cool completely on a wire rack.
The chocolate ganache frosting
6 teabags of Earl Grey
1/2 cup sweetened condensed milk
3/4 cup heavy cream
142 g unsweetened chocolate
100 g sugar
1. Place the Earl Grey teabags, condensed milk, and heavy cream in a small saucepan with a tight-fitting lid. Bring to a simmer, remove from heat, cover tightly, and let steep for at least one hour.
2.Finely chop the chocolate and cut the butter into pieces. Place the chocolate and butter in a heatproof bowl and set aside.
3.Remove the teabags from the milk mixture, making sure to squeeze as much liquid from the teabags.
4. Add the sugar to the milk mixture, return to the stove, and bring to a simmer.
5.Pour the hot milk mixture over the chocolate and butter. Whisk until smooth. Let cool completely to room temperature.
6.Once cool, whip on medium until light-colored and fluffy. Use immediately to pipe onto the cooled cupcakes. The whipped ganache will be firmed up once spread or piped.
It was my first attempt in piping the roses onto the cupcakes. And at the same time, battling with the right consistency of chocolate ganache frosting.
My first roses…
And the taste is splendid as the Earl Grey added flavour to the frosting. Light and a not-too-overpowering fragrance. All of us like it very much.
And my little one could not bear to part with these beauties when I was packing them into the two boxes.
Well, it was really fun piping the roses and watching how my hubby and little one enjoyed the cakes. And not to forget about how busy grandma and busy grandpa finished their cakes within seconds.