On Tap Oil & Vinegar Recipe Detail

Earl Grey Infused Chocolate Cupcakes

with Earl Grey Loose Leaf Tea & Butter Olive Oil

Chocolate Cake

Ingredients:

• 1 heaping Tbsp Earl Grey loose leaf tea
• 2 cups boiling water
• 1/2 cup Butter Olive Oil
• 1 cup cocoa
• 1 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 2 cups flour
• 1 tsp salt
• 1 1/2 tsp baking soda

Ganache:

• 1 cup whipping cream
• 1 cup dark chocolate, chopped (or chips)

Directions:

Preheat the oven to 350°F. Line muffin tins with paper or silicone liners.

Add boiling water and tea to bowl or measuring cup (use infuser if available). Steep tea 5 minutes, remove infuser or strain out tea leaves into large bowl. Add oil and cocoa. Whisk together, then whisk in sugars, followed by eggs - one at a time.

In separate medium bowl, whisk together remaining dry ingredients - flour, salt, baking soda. Stir dry ingredients into wet with wooden spoon just until combined. Fill muffin tins 3/4 full. Bake 20 minutes or until inserted toothpick comes out clean. Allow muffin tins to cool a few minutes before removing individual cupcakes to wire rack to cool completely.

Meanwhile, prepare ganache by placing chocolate in a large bowl. Place cream in small saucepan and bring just to boil. Pour over chocolate and allow to sit 1 minute. Whisk or stir with fork until smooth. Let cool slightly before spreading or dipping cupcakes.

Makes 24.