Cupcakes with Earl Grey Tea Flavored Icing

Ingredients:

Cupcakes

• 170 g dark chocolate, chopped
• 220 g butter, cut into pieces
• 1.5 cups of sugar
• 3/4 cup cake flour
• 0.5 tsp salt
• 4 large eggs
• 0.5 tsp vanilla extract

Glaze

• 1 cup of sugar
• Whites of 4 large eggs
• 1 teaspoon freshly squeezed lemon juice
• A pinch of salt
• 2 bags of Earl Grey tea

Preparation:

1. Bake the cupcakes:

   
   Preheat the oven to 350°F (175°C). Line two 24-piece mini-muffin tins with paper liners. Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water (the bowl should not touch the water). Whisk until smooth, then remove the bowl; leave the water to simmer. In another bowl, whisk together the sugar, flour, and salt, then stir in the melted chocolate. Add the eggs one at a time, then whisk in the vanilla until smooth.
2. Pour the batter into the prepared pans, filling them ¾ full. Bake until the cupcakes spring back when lightly pressed, 15-18 minutes. Remove them from the pans and cool on a wire rack.

3. Meanwhile, prepare the glaze:

   
   In the bowl of a stand mixer, combine the sugar, egg whites, lemon juice, and salt. Add the tea bags, then set the bowl over a saucepan of simmering water and beat until the mixture is hot and the sugar is completely dissolved, about 2 minutes. Transfer the bowl to the mixer and beat with a whisk on medium speed until stiff peaks form, about 5 minutes. Transfer the frosting to a large zip-lock plastic bag, snip off the corner, and pipe the frosting onto the cupcakes.