Chocolate Earl Grey Cupcakes

 Chocolate Earl Grey Cupcakes

January: National Tea Month

Host a happy new year’s day tea party with a platter of decadent desserts, such as Chocolate Earl Grey Cupcakes. These royal treats are rich, aromatic, fluffy and moist. The cupcakes are also crowned with a luxurious chocolate glaze with flecks of tea leaves for a unique texture and taste. Serve Chocolate Earl Grey Cupcakes for a sweet start to the new year and for a celebration of National Tea Month!

Recipe

(Adapted from Real Simple)

For the Chocolate Earl Grey Cupcakes

  • 3 Earl Grey tea bags
  • ½ cup water
  • ¼ cup (½ stick) butter
  • 1 egg, large or jumbo
  • 1 cup sugar, granulated white
  • 2 ounces (2 squares) unsweetened chocolate (we used Baker’s brand)
  • 1 cup flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch salt
  • ¼ cup plain yogurt

Directions

Steep the Earl Grey tea bags in water for five minutes. Discard the tea bags. In a large bowl, cream the butter with the sugar. Beat in the egg. Melt the chocolate and cool slightly.

Chocolate Earl Grey Cupcakes

Add the melted chocolate into the creamed butter mixture. In another bowl, combine the flour, baking powder, baking soda and salt. Stir into the batter until smooth. Pour in the tea.

Chocolate Earl Grey Cupcakes

Mix in the yogurt. Scoop the batter into a muffin tin lined with a dozen cupcake papers. Bake in a preheated oven at 350 degrees F for 25-30 minutes. Remove from the oven. Transfer the cupcakes to a wire rack to cool completely.

Chocolate Earl Grey Cupcakes

For the Chocolate Earl Grey Glaze

  • 1 2.47-ounce Earl Grey chocolate bar (we used Dolfin brand) or 2 ½ squares (2 ½ ounces) semi-sweet chocolate
  • 4 teaspoons butter
  • 2 teaspoons corn syrup

Directions

In a glass bowl, place the chocolate, butter and corn syrup. Microwave for 1 – 1 ½ minutes. Stir until melted and smooth. Dip the tops of the cupcake into the frosting, swirling around for even coating. Let the frosting set on the cupcakes at room temperature.

Chocolate Earl Grey Cupcakes

We decorated our Chocolate Earl Grey Cupcakes with leftover fondant flowers. Arrange the flowers on top of the cupcakes. Dab a dot of white icing gel (we used Wilton brand) on the flower center. Drop a silver dragée (we used India Tree brand) on top of the gel, positioning it with a toothpick if necessary. For fondant flower photo tutorials, refer to our posts on Chocolate Cupcakes and Cherry Blossom Cake.

Chocolate Earl Grey Cupcakes

Notes

  • The final food photo of the Chocolate Earl Grey Cupcake features our fine china from our wedding registry, albeit a discontinued pattern (Noritake Sterling Cove).
  • Search our blog for other tea time treats.

Matcha (Green Tea) Macarons

Matcha Macarons

January: National Tea Month

East meets West when finely milled green tea powder mixes with ground almonds to make matcha macarons. Japanese green tea adds color and flavor to the famous French cookie in this unique recipe combination. Fusion foods like this are frequently featured in our home since we are a mixed married couple. Often our mealtime menus include items reflecting Highlander and Islander’s cultures, giving us a taste of the best of both worlds!

We made these matcha macarons by adapting a recipe from a Japanese author’s cookbook and using the French meringue method. They are perfect as a tea time treat, especially during National Tea Month.

Recipe

(Adapted from I Love Macarons by Hisako Ogita)

For the matcha green tea macarons

 

  • 1 cup almond flour/meal
  • 1 cup powdered sugar (we used C&H brand)
  • 2 tablespoons matcha green tea (we used Teavana brand)
  • 3 egg whites (aged overnight at room temperature)
  • pinch of cream of tartar
  • ¼ cup sugar (we used C&H brand, granulated white)

Directions

Sift together the almond flour/meal with the powdered sugar and matcha. Whip the egg whites with a pinch of cream of tartar until frothy. Gradually add the granulated white sugar while continuing to whip the eggs whites until peaks form. Stir in the green almond flour/meal-sugar mix until the consistency “flows like magma.”

Matcha Macarons

Fill a pastry bag with a large round tip. Pipe one-inch discs on a parchment paper on top of an insulated baking sheet. Let the discs air dry to develop a thin skin for at least 30 minutes. Bake in a preheated oven at 300 degrees F for about 15 minutes. Watch the “feet” develop, but be careful not to brown or burn the macarons. Remove from the oven and let cool for 15 minutes. Peel off the macarons from the parchment paper. Sort by size and match pairs. Make the filling.

Matcha Macarons

For the matcha (green tea) and white chocolate ganache filling

(Adapted from Matcha Source)

  • 2 ounces (2 squares) of white chocolate (we used Baker’s brand)
  • ½ cup heavy whipping cream, divided use
  • 1 teaspoon matcha green tea (we used Teavana brand)

Directions

In a microwave safe bowl, melt the white chocolate as directed on the package. Stir in 2 tablespoons of cream until smooth. Cool completely. In another bowl, beat the remaining cream with the matcha green tea until well blended. Add the white chocolate-cream mixture and continue beating until soft peaks form. Refrigerate to thicken the ganache. Re-whip again until it is a filling consistency. 

Matcha Macarons

Fill a piping bag with a large round tip. Pipe in the filling and sandwich the macarons together. Refrigerate for at least 30 minutes to let the filling set. Bring to room temperature before serving.

Matcha Macarons

Notes

  • Click on our Mac Attack page to see more macarons.
  • January is also known as National Hot Tea Month while June is known as National Iced Tea Month.
  • Learn more about the health benefits of green tea from the Green Tea Library—AFTER consuming calories from sugary-sweet macarons!
  • Thanks to Lisa L. for sending us ground almonds from Germany. Our dear friend is also in a mixed marriage—she is German-American and her husband, John, is Welsh.
  • We have corrected/updated the original matcha-white chocolate ganache recipe. This yields enough filling for the matcha macarons. If our recipes have errors, please refer to the source from where we adapted them. We apologize for any inconvenience.