Earl Grey Chocolate Cupcakes
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 130.9
- Total Fat: 5.5 g
- Cholesterol: 31.1 mg
- Sodium: 103.0 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 0.8 g
- Protein: 2.1 g
View full nutritional breakdown of Earl Grey Chocolate Cupcakes calories by ingredient
Introduction
Chocolate cupcakes with Earl Grey flavoring... So rich you don't need frosting! At 131 calories apiece, you don't even feel like you're dieting with these rich, decadent cupcakes. Chocolate cupcakes with Earl Grey flavoring... So rich you don't need frosting! At 131 calories apiece, you don't even feel like you're dieting with these rich, decadent cupcakes.Number of Servings: 32
Ingredients
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6 Earl Grey tea bags or 2 tablespoons loose Earl Grey
1 cup water
1/2 cup (1 stick) butter
3 eggs
2 cups granulated sugar
4 ounce unsweetened chocolate, melted & cooled
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup plain yogurt
confectioners’ sugar- for garnishing
Tips
I made these into cupcakes. The oven temp. is still 350, and these baked for 20 minutes. I was able to fit two 12-muffin pans into my oven, and this recipe made 32 cupcakes. So I had an extra 20 minutes of cooking time for the last eight cupcakes.
Directions
Heat oven to 350° F.
Brew the tea in the water 3 to 5 minutes. Remove the tea bags or strain the leaves and set the brewed tea aside.
Using a mixer, beat the butter, eggs, and granulated sugar until fluffy. Blend in the chocolate. Beat in the flour, baking soda, baking powder, salt, yogurt, and brewed tea. Fill cupcakes 1/2 to 2/3 full of batter.
Bake 20 minutes or until a skewer inserted into the cake comes out with a few crumbs attached. Remove from oven and remove cupcakes from hot pan so they can cool. Dust with confectioners’ sugar when completely cooled.
Serving Size: Makes 32 cupcakes
Number of Servings: 32
Recipe submitted by SparkPeople user MYKIMBO.
Brew the tea in the water 3 to 5 minutes. Remove the tea bags or strain the leaves and set the brewed tea aside.
Using a mixer, beat the butter, eggs, and granulated sugar until fluffy. Blend in the chocolate. Beat in the flour, baking soda, baking powder, salt, yogurt, and brewed tea. Fill cupcakes 1/2 to 2/3 full of batter.
Bake 20 minutes or until a skewer inserted into the cake comes out with a few crumbs attached. Remove from oven and remove cupcakes from hot pan so they can cool. Dust with confectioners’ sugar when completely cooled.
Serving Size: Makes 32 cupcakes
Number of Servings: 32
Recipe submitted by SparkPeople user MYKIMBO.
