Preheat oven to 160 Degrees C (Fan ove(180 degrees C regular oveor 350 Degrees F.
Add the two earl grey tea bags to ⅔ cup boiling water. Let it infuse for 5 minutes, then remove the teabags. Take 2 tablespoons of tea out and put into a separate cup. Add the rest of the tea to a bowl, along with the deseeded dates. Cover the dates and let them soak overnight, or for 8 hrs. Cover the remaining tea and place both into the fridge for 8 hrs.
Add the dates and any leftover tea into a food processor and blitz until a smooth paste has formed.
Add the spelt flour, cocoa powder, softened butter, baking powder, eggs, cloves and pinch of salt. Blitz to combine everything together. Scrape down the sides of the food processor to mix it all in.
Spray a silicone muffin tray with coconut oil, and spoon out the mixture evenly into the six muffin cases, filling each one to about ⅔ of the way up.
Bake for 20 minutes at 160 degrees C (Fan oven)/180 degrees (regular oven), or 350 degrees F.
Insert skewer into cakes to make sure they are cooked. They are cooked when thee skewer comes out clean.
Let them rest for 5 minutes before removing from muffin cases. Cakes should come to room temperature before applying the ganache.
Ganache: Melt the chocolate and 2 tablespoon of leftover tea in a pot on very low heat until all the chocolate is all melted. Pour into a bowl and let it firm up int the fridge for 30 minutes.
1Use a spoon or back of a blunt knife to spread the ganache over each cupcake. Grate some chocolate on top to finish.
1Store cakes in fridge and within 3 days, or you can freeze them for upto 4 weeks.