Asian Cupcakes with Chocolate Frosting Recipe

Asian Cupcakes with Chocolate Frosting Recipe

113g (½ cup) unsalted butter, at room temperature

  plus more for greasing the pan

144g (1 cup) cake or all-purpose flour

2 tablespoons unsweetened cocoa powder

½ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

½ cup (95g) sugar

110g packed light brown sugar

½ teaspoon salt

2 large eggs

½ cup (113g) buttermilk, at room temperature

90g bittersweet chocolate, chopped roughly

Ingredients for Chocolate Frosting:

2 teaspoons Lapsang souchong or other black Chinese tea leaves

1 whole star anise

3 tablespoons bourbon

120g bittersweet chocolate, roughly chopped

¼ cup (56g) heavy whipping cream

2 tablespoons honey

3 tablespoons unsalted butter, at room temperature

42g (¼ cup plus 2 tablespoons) confectioners' sugar, sifted

¼ teaspoon salt

¼ cup (40g) dried cherries

Method:

To make the cupcakes, lightly butter a 12-cup muffin tin (to anchor the paper liners) and line with cupcake liners.  Set aside.  Sift together the flour, cocoa powder, baking powder, baking soda and cinnamon and set aside.  Put the butter, both sugars and the salt into the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until the mixture is light and fluffy, about 5 minutes.  With the machine running, add the eggs one at a time and mix until well incorporated, about 2 minutes.  Scrape down the sides and bottom of the bowl, turn the speed to low and add one-quarter of the dry ingredients.  When no traces of flour remain, add one-third of the buttermilk and mix until incorporated.  Continue adding the flour mixture and the buttermilk alternately, ending with flour.  Scrape down the sides and bottom of the bowl and mix in the chopped chocolate.  Divide the batter among the muffin cups; each cup should be three-quarters full.  Bake until a tester comes out clean, about 30 minutes.  Remove the cupcakes from the muffin tin and cool completely on a cooling rack.  Meanwhile, make the frosting.  Put the tea, star anise, bourbon and 2 tablespoons water into a small saucepan and bring to a boil.  Turn the heat to medium-low and simmer for 30 seconds.  Remove from the heat and steep, uncovered, for 20 minutes.  Meanwhile, put the chocolate into the bowl of an electric mixer fitted with the paddle attachment.  Put the heavy cream, honey and 2 tablespoons water in a small saucepan, stir well and set over medium heat.  As soon as bubbles begin to form around the edges, remove from the heat and pour over the chocolate.  Let the mixture sit for 1 minute, then mix slowly until the chocolate has dissolved and the ganache is smooth.  Strain the steeped tea through a fine-mesh sieve into the chocolate ganache, pressing on the tea leaves to extract as much liquid as possible.  Mix on medium speed until well combined.  Add the butter, confectioners' sugar and salt and continue mixing until well blended and creamy.  Spread the frosting on top of the cooled cupcakes.  Arrange the dried cherries decoratively on top and serve.