Dark Chocolate Cupcake with Caramel Frosting Recipe

Crazy for cupcakes? Top yours with caramel!

In this cupcake recipe, the addition of Earl Grey tea to the frosting gives the cupcakes a fresh new twist. It’s a dessert that everyone will enjoy! 

Dark Chocolate Cupcake with Caramel Frosting Recipe

Christa Mendiola
Crazy for cupcakes? Top yours with caramel!
Prep Time 30 minutes
Cook Time 22 minutes
Resting Time 30 minutes
Total Time 52 minutes
Course Dessert
Cuisine Others
Servings 12


Dark Chocolate Cupcake with Caramel Frosting Ingredients

  • 3/4 cup plus 1 tablespoon cake flour
  • 1/4 Cup Dutch-processed cocoa powder
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon Salt
  • 1/2 cup plus 2 tablespoons sugar divided
  • 1/4 Cup vegetable oil
  • 1/4 cup plus 1 tablespoon water
  • 4 large eggs separated
  • 1/4 teaspoon cream of tartar
  • 1 1/2 cups evaporated milk divided
  • 5 bags Earl Grey tea
  • 1/3 Cup sugar
  • 1/3 Cup cornstarch
  • 1 tablespoon Butter softened
  • dark chocolate curls, to garnish


  • Preheat oven to 325°F. Line 2 (12-hole) muffin pans with cupcake liners; set aside.
  • Sift flour, cocoa powder, baking powder, and salt into a bowl. Add ¼ cup plus 1 tablespoon sugar and mix well.
  • Make a well in the center and add oil, water, and egg yolks. Stir with a wooden spoon.
  • Beat egg whites, the rest of the sugar, and cream of tartar in a separate bowl. Beat until stiff but not dry.
  • Fold half of the egg-white mixture into the egg-yolk mixture. Fold gently until mixture loosens slightly. Add the rest of the egg-white mixture and fold gently until combined.
  • Divide mixture equally among muffin cups. Bake for 22 minutes or until a toothpick inserted in the center comes out with moist crumbs. Remove cupcakes from pans and cool on wire racks before frosting.
  • Make the frosting: Heat ½ cup evaporated milk. Steep tea bags in hot milk for 5 minutes. In a double boiler over medium heat, combine infused milk, remaining milk, sugar, and cornstarch. Stir with a wire whisk until thick and creamy. Remove from heat and whisk in butter. Cool for 5 minutes.
  • Dip cooled cupcakes in frosting. Cool completely. Garnish with chocolate curls. Serve chilled or at room temperature.
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