Chocolate Buttermilk Cupcakes

Recipe: Chocolate Buttermilk Cupcakes with Earl Grey Buttercream and Salted Caramel

Summary: The moist, slightly bitter dark chocolate cake is heavenly when you add the fluffy meringue-style icing with a hint of bergamot. It’s pretty much chocolate and orange! And salted caramel goes with everything. I just love the way it looks drizzled into the swirls of icing.

Ingredients

    • 3/4 cup (about 95g) plain/all-purpose flour
    • 3/4 cup (about 170g) sugar (I used caster/superfine but white/granulated is fine too)
    • 1 tsp baking powder
    • 1/2 tsp baking/bicarb soda
    • 1/4 tsp salt
    • 6 tbsp unsweetened cocoa powder, preferably Dutch-process
    • 85g (6 tbsp) butter, melted
    • 6 tbsp (about 90ml) buttermilk
    • 1 large egg
    • 1 large egg white
    • For the Earl Grey Icing:
    • 2 large egg whites
    • 3/4 cup tightly packed brown sugar
    • 1/4 tsp cream of tartar
    • 1/8 teaspoon salt
    • 1/2 cup strongly brewed Earl Grey tea (I used 3 teabags/about 3 tsp loose leaf tea)
    • Salted Caramel
    • half batch of┬áthis recipe from Brown Eyed Baker
    • 2 cups granulated sugar
      12 tablespoons unsalted butter, at room temperature, cut into pieces
      1 cup heavy cream, at room temperature
      1 tablespoon fleur de sel (or any other flaky sea salt)

For instructions please visit: RaspberriCupcakes.com

 

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 12