epicurious5.0
Earl Grey–Chocolate Cupcakes With Blackberry Frosting
Tender, moist chocolate cupcakes stained with Earl Grey tea and topped with a brilliant magenta frosting made from fresh blackberries.
👥 12 Servings⏱️ Prep & Cook: 1h👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
- ●spatula
- ●knife
- ●saucepan
📝 Preparation Steps
1
Cupcakes
2
Place a rack in middle of oven; preheat to 350°. Line cups of a standard 12-cup muffin pan with paper liners. Vigorously whisk 1 cup (200 g) granulated sugar, ¾ cup plus 2 Tbsp. (109 g) all-purpose flour, and ½ tsp. baking soda in a medium bowl.
(200 g) granulated sugar1 cup(220 g) powdered sugar2 cupspaper liners12
3
Whisk ⅓ cup (35 g) Dutch-process cocoa powder, 1 Tbsp. Earl Grey tea (from about 3 tea bags), 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. vanilla bean paste or vanilla extract, and ½ cup just-boiling water in a large bowl until cocoa is dissolved, about ⏱️ 30 seconds. Whisk in 1 large egg, ⅓ cup sour cream, and ⅓ cup vegetable oil, then add dry ingredients and vigorously whisk until combined and batter is smooth.
(200 g) granulated sugar1 cup. Earl Grey tea (from about 3 tea bags)1 Tbsp(220 g) powdered sugar2 cups. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp. vanilla bean paste or vanilla extract1 tsplarge egg1
4
Divide batter among liners in muffin cups (about ¼ cup in each; you should have just enough batter, so scrape bowl well). If you prefer taller cupcakes, line and divide batter among only 10 muffin cups. Bake cupcakes until tops spring back when gently pressed and a tester inserted in the center comes out clean, 18–⏱️ 22 minutes. Let cool in pan before turning out. (If cupcakes are stuck, run a small offset spatula or knife around edges to loosen before removing.)
5
Frosting and Assembly
6
Bring 6 oz. fresh blackberries and ¼ cup fresh lemon juice to a boil in a medium saucepan over medium heat. Cook, stirring and mashing berries with a potato masher or fork, until softened and pulpy, about ⏱️ 5 minutes. Continue to cook, stirring often, until mixture is thick and jammy, 6–⏱️ 9 minutes.
(200 g) granulated sugar1 cup. fresh blackberries6 oz(220 g) powdered sugar2 cups
7
Strain blackberry mixture through a fine-mesh sieve into a small bowl, pushing on solids to extract as much pulp as possible. (You should have about 3 Tbsp. blackberry purée; if you have a lot more, return to pan and cook over medium heat, stirring constantly, until reduced.)
8
Using an electric mixer on high speed, beat 2 cups (220 g) powdered sugar, ½ cup (1 stick) unsalted butter, room temperature, 1 tsp. vanilla bean paste or vanilla extract, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl, scraping down sides and bottom of bowl often, until frosting is smooth and fluffy, 6–⏱️ 8 minutes. Stir in blackberry purée with a rubber spatula. (If you’d like a tangier frosting, stir in 1–2 Tbsp. sour cream; it will make the frosting softer.)
(200 g) granulated sugar1 cup. vanilla bean paste or vanilla extract1 tsp(220 g) powdered sugar2 cups
9
Transfer frosting to a pastry bag fitted with a large round tip (such as Ateco 806) and pipe evenly onto cupcakes (about 2 Tbsp. each). Swirl decoratively with a small offset spatula. (Or you can simply use the spatula to transfer frosting to cupcakes and spread decoratively.) Top cupcakes with edible flowers or torn chicory leaves if desired.
(200 g) granulated sugar1 cup(220 g) powdered sugar2 cupsEdible flowers or torn chicory leaves (for serving; optional)
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