Belgian Chocolate Truffle Tea Cupcakes
We know that the holidays bring lots of baking to the table, and we wanted to chime in with our latest treat to add to your holiday recipe bank.
When we at Oteas think of the holiday season, we think all things cozy; cozy wear, cozy vibes and cozy sips. We hope you and yours will indulge in this delicious treat this holiday season.
Belgian Chocolate Truffle Tea Holiday Cupcakes are quite simple to make and will surely be a hit at any holiday gathering, you may just have to make an extra batch to keep on hand for yourself!!! It’s not too late to whip up a batch of them for those last min holiday gifts you may still need to get sorted.
At Oteas we have a tasty Belgian Chocolate Truffle tea blend. This tea is made with rich black tea leaves, cacao, and natural flavors to form a seductive chocolate truffle taste. The ingredients include: Black Tea, brittle pieces (sugar, hazelnut), cacao bark, cacao bean pieces, and natural flavor. Our customers say they like this blend a lot because of it’s strong and distinct flavor.
6 TBSP Dry Milk Powder
3/4 CUPS of Steeped Belgian Chocolate Truffle Loose Leaf Tea (approx. 4 min steeped)
1 1/2 TSP Ground Cinnamon
1 TSP Ground Nutmeg
1 TSP Ground Allspice
1/4 TSP Ground Black Pepper
1 CUP All-Purpose Flour
1 CUP Lightly Packed Brown Sugar
5 TBSP Unsweetened Cacao Powder
1 TSP Baking Soda
1/2 TSP Baking Powder
1/2 TSP Salt
1/4 CUP Sunflower Seed Oil
1 Egg - Lightly Beaten 1 TSP Fresh Ginger, Grated
-Preheat your over to 375 degrees F (190 C).
-Spray muffin pan with nonstick cooking spray.
- Boil water & steep 3/4 cups of Oteas Belgian Chocolate Truffle Loose Leaf Tea (approx. 4 min). Set aside and let cool on counter top.
-Place steeped tea into a heat proof container and add the milk powder then stir until fully dissolved. Then set mixture aside to cool.
-In a separate bowl combine the cinnamon, nutmeg, allspice, cloves, and black pepper using a wooden spoon.
-In a large bowl, place flour, cocoa powder, baking soda, baking powder, salt, spice mixture and brown sugar together then mix thoroughly using a wooden spoon.
-In a medium bowl mix oil, egg and cooled tea together until fully combined.
-Then place the wet ingredients into the flour mixture and stir until it just comes together. - Now stir in the fresh grated ginger.
-Using a spoon, place cupcake batter into the muffin tins (until about 3/4 full).
-Bake in oven for 12-15 minutes or until a tooth pick comes out clean when you place it in the centre of one of the muffins.
-Once fully baked, remove cupcakes from oven, let cool on cooling rack inside muffin tin for 5 minutes, then remove cupcakes from muffin tin and allow to cool fully on a cooling rack before icing.
½ Cup unsalted butter, softened
1 ½ TSP vanilla extract
2 Cups Icing Sugar
2 TBSP milk
Mix all ingredients together in a small bowl using a hand mixer, then place into pipping bag and decorate cupcake tops using a swirling motion until top of cupcake is fully covered.
You can be as creative as you’d like here, using sprinkles, chocolate pieces, or berries. Simply place your add-on of choice on top of the icing on the cupcake.
And there you have it, very cute, simple Chocolate Truffle tea cupcakes that will wow your loved ones over the holidays. We suggest pairing these little bites of deliciousness with a cup of our Belgian Chocolate Truffle tea (boil up some hot water, steep the loose leaf tea for approx. 4 minutes, and once steeped to your liking add a milk product of your choice if desired (this will add a wee bit more of a creaminess to the drink, but it’s not necessary). From all of us at Oteas, wish you and yours a Happy Holiday season !!!
Recipe adapted from Rebeca Mikaze