Belgian Mint Cupcakes with Whipped Ganache Frosting
Tea Recipes

Belgian Mint Cupcakes with Whipped Ganache Frosting

Ingredients

For the cupcakes

  • 2 Tea Forté Belgian Mint pyramid infusers, or 5 tsp of loose tea
  • ¾ cup water
  • 1½ cups gluten-free flour (containing xanthan gum for best results)
  • 1½ cups cane sugar
  • ¾ cup cocoa powder
  • ½ tbsp baking soda
  • ¾ tsp baking powder
  • ¾ tsp salt
  • 2 eggs
  • 1 tsp vanilla extract
  • ¾ cup buttermilk 
  • 2 tbsp coconut oil, melted

For the frosting

  • 2½ cups semi-sweet chocolate chips
  • 1 (14.6 oz) can coconut cream
  • ⅓ cup fresh mint
  • 2 Tea Forté Belgian Mint pyramid infusers, or 5 tsp of loose leaf tea

Directions

For the cupcakes

  1. Preheat the oven to 350˚ F degrees. In a small sauce pot, bring 1 cup of water to a boil. Turn off heat, add two tea pyramids of Belgian Mint Tea, and cover for 15 minutes. After steeping, remove and discard pyramid infusers (or loose tea leaves if using).
  2. While the tea is steeping, sift together gluten-free flour, sugar, cocoa powder, baking soda, and baking powder into a medium sized bowl or stand mixer. Mix the dry ingredients together until combined.
  3. Whisk in eggs, followed by the buttermilk, 3/4 cup of the hot tea, melted coconut oil, and vanilla extract. Scrape down the sides of the bowl with a spatula to make sure the batter is smooth. This batter will be thin.
  4. Evenly divide the cupcake batter between 18 prepared cupcake liners with a level 2 oz. scoop. They should be 2/3 full, do not overfill.
  5. Bake for 16-20 minutes or until a toothpick comes out clean and the cake springs back when touched. Allow to cool at room temperature before frosting.

Note: Instead of bowl and whisk, you can also use a 4 QT stand mixer with paddle attachment.


    For the ganache frosting

    1. Place chocolate chips into a small bowl and set aside.
    2. In small saucepot, bring fresh mint and coconut cream to a boil.
    3. Turn off the heat and steep two Belgian Mint Tea pyramids in covered pot for 20 minutes. When done, remove pyramid infusers, being sure to squeeze out all the liquid, then discard. If using loose tea, strain out the tea leaves and discard. 
    4. Bring the mixture back to a boil and immediately transfer to a blender and blend until smooth.
    5. Pour the mixture over chocolate chips and allow to sit undisturbed for 5 minutes to melt the chocolate chips. After 5 minutes, stir until a smooth ganache is formed.
    6. Place in refrigerator, covered for a minimum of 2 hours or overnight. If leaving overnight, the ganache should sit at room temperature for 20 minutes before whipping.
    7. Once chilled, transfer to stand mixer with whisk attachment. Whip the ganache until light and fluffy. Place whipped ganache in a piping bag fitted with a star tip to pipe onto cupcakes.

    ASSEMBLY TIPS: To decorate cupcakes, start in the center of the cupcake moving counter-clockwise out to the edge of the cupcake applying even pressure as you go. Feel free to add as little or as much frosting as you’d like. Garnish with fresh mint sprigs and candy pearls.


    Yield: 18 cupcakes and frosting

    * Belgian Mint is available as pyramid infusers in our Winter Chalet Collection and Herbal Tea Tasting Assortment Tea Chest. Belgian Mint is also available as a Loose Tea Canister.

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