MINI CHOCOLATE CUPCAKES WITH EARL GREY FROSTING

Mini Chocolate Cupcakes with Earl Grey Frosting image

Chocolate cupcakes with a marshmallow-like Earl Grey frosting.

Provided by mberthet04

Categories Desserts Cakes Cupcake Recipes Chocolate

Time 1h

Yield 48

Number Of Ingredients 11

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

Steps:

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 Facts : Calories 98.5 calories, Carbohydrate 12.4 g, Cholesterol 25.7 mg, Fat 5.3 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 3.2 g, Sodium 41.4 mg, Sugar 10.3 g