Dark Chocolate Cupcake with Caramel Frosting Recipe

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.