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Chocolate earl grey cupcakes on a wire rack
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Chocolate Earl Grey Cupcakes

Chocolate Earl Grey Cupcakes are dense and deliciously moist mini chocolate cakes infused with earl grey tea, sweetened with dates and a rich chocolate ganache on top. 
Course Dessert
Cuisine Australian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 cupcakes
Calories 382kcal
Author Kim

Ingredients

  • 2 Earl Grey teabags
  • 9 large Medjool Dates seeds removed
  • cup Spelt Flour
  • 2 tablespoons Cocoa Powder
  • ½ cup Unsalted Butter softened
  • 2 Large Eggs
  • 2 teaspoons Baking Powder
  • ½ teaspoon Ground Cloves
  • Tiny pinch of salt
  • Coconut Oil spray
  • ½ cup No Added Sugar Chocolate

Instructions

  • 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.

Notes

1. Any brand of Earl Grey teabags are fine to use 
2. If you can’t find no added sugar chocolate, use 80% (or higher) dark chocolate.
3. Ideally, dates should be at room temperature
4. If you can, start this recipe the day before you need to so that you can give the earl grey flavours enough time to infuse. If you don’t have overnight to wait, the minimum time for allowing the tea to infuse into the dates if 4 hours.
5.  This recipe makes 6 cupcakes.  To make a double batch, just double up the ingredients.
6.  I used a silicone muffin tray and sprayed with coconut oil to prevent sticking and to ensure they would easily pop out once cooked.

Nutrition

Calories: 382kcal | Carbohydrates: 50g | Protein: 9g | Fat: 18g | Saturated Fat: 9g | Fiber: 5g | Sugar: 13g