Well, I'm at it again with the tea infused desserts! I recently tried the Bolder Breakfast tea and it smelled like chocolate cake. I decided that these HAD to be put in cupcakes! By the way, these ADORABLE toppers are from my friend Ali, check out her etsy shop!
I used a similar recipe to my other tea cupcakes with a few modifications!
1 cup whole milk
3 tablespoons bolder black tea from The Tea Spot
1/4 cup butter, softened
1 cup brown sugar
2 large eggs
1/4 cup applesauce
1 teaspoon vanilla extract
1 3/4 cups all purpose flour (minus 3 tablespoons)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
-Preheat oven to 350
-Warm up the milk then place the tea leaves inside. Leave them to brew, if you're using a strong black tea, the milk will change colors.
-Cream the butter and sugar together. Mix in the eggs and the vanilla extract. Beat in the apple sauce. Gradually add in all the dry ingredients.
-Pour in the milk and mix well.
Bake for 15 to 18 minutes.
This time I used a chocolate butter cream frosting. This frosting is great if you don't like super sweet frosting. The frosting is definitely sweet but you can still taste the bittersweet flavor of the cocoa. Mix all the ingredients together and voila!
I suggest mixing the butter and cocoa together first. You can then add in powdered sugar a little bit at a time and to your own taste. I felt that 2 1/2 cups of powdered sugar was perfect!
2 sticks of unsalted butter (softened)
2 1/2 cups of powdered sugar
1/2 cup of unsweetened cocoa