Cake is a classic tea time treat, whether it's for high-tea or breakfast; a generous slice and a hot cup of tea go together like peanut butter and jelly. Nazanin from Tea Thoughts put a fun twist on this popular pairing by infusing vanilla cupcakes with Teasom's Chocolate Boogie in the batter. No tea lover will be able to resist these delicate and flavorful homemade tea cupcakes, topped with a smooth chocolate buttercream. Read below for the best tea cupcake recipe.
Black Tea Cupcakes Recipe
By Tea Thoughts
- 3 tbsp Teasom's Chocolate Boogie
- 1 cup whole milk
- 1/4 cup butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1/4 cup applesauce
- 1 tsp vanilla extract
- 1 3/4 cups all purpose flour (minus 3 tbsp)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 sticks unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
How to make Tea Cupcakes
Preheat oven to 350 and line a pan with cupcake liners. Warm up the milk, place the black tea bag inside, and leave it to brew. The milk will change colors as the black tea steeps.
Then, cream the butter and sugar together. Beat in the eggs, vanilla extract and apple sauce. Gradually add all of the dry ingredients, pour in the milk, and mix well.
Fill the cupcake liners 3/4 of the way full and bake for 15 to 18 minutes. Cool the tea cupcakes completely on a wire rack, frost, and enjoy these tea desserts!
Chocolate Buttercream: Mix the butter and cocoa together. Add in powdered sugar a little bit at a time to your own taste. Voila! you've made the perfect tea-infused cupcake. Just sit back now, sip and savor.