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At Twinings we love tea with absolutely everything... Breakfast, lunch, dinner, pudding, snacks and midnight treats. So we were thinking out of all the things we could have with tea and which one is our favourite…..

This was a hard one to choose as there is SO many but after a long hard think we came to a creamy, rich and smooth decision.. One of our number one favourite is chocolate!

We couldn’t make it through a day with the sweet taste of chocolate and a glorious cup of tea to wash it down with.
So we thought we would get a bit creative and seeing that baking is in the air (a huge congratulations to Nancy in the Bake Off Tent!) we would create some chocola-tea cupcakes!!

Take a look at our fabulous recipe and let us know what your favourite thing to enjoy with tea is...

We want to hear all your wonderful ideas, it could be something naughty like chocolate or something extra saucy like a cameral gooey slice??? Whatever it is we want to know, go on get creative and share your stories

Ingredients 

Cupcake Ingredients
Qty Ingredients
120ml Milk
1 Twinings Nutty Chocolate Assam Pyramid Tea Bag
80ml A Quality Organic Vegetable Oil
1 Free Range Egg
150g Fine Granulated Sugar
35g Twinings Cocoa Powder
100g Plain Flour
1 tsp Baking Powder
1 tsp Bicarbonate of Soda
1/4 tsp Table Salt
2 tsp Malt Powder (Optional)
Ganache Frosting Ingredients
Qty Ingredients
1 Twinings Nutty Chocolate Assam Pyramid Tea Bag
250ml Double Cream
50g Salted Butter
175g Quality Dark Chocolate
125g Icing Sugar

Method 

Chefs tip: Use an ice cream scoop to evenly portion out the cupcake batter and to prevent the cupcake batter dripping down the side of the cases.

  1. Preheat the oven to 180C. Line a cupcake tin with 12 cupcake cases.
  2. Heat the milk till piping hot, add the Chocolate Assam pyramid bags and allow to steep in the milk, once the tea has flavoured the milk remove tea bags.
  3. Whisk the dry ingredients together in a bowl. Add the egg mixture and the warm milk and combine. 
  4. Divide the batter between the cupcakes cases just over half way (these cupcakes rise a lot)
  5. Bake for 15-18mins or until a skewer comes out clean when inserted. Once baked, allow to cool for 10 minutes in the tin, before placing on a cooling rack to cool completely. 
  6. In a saucepan warm the cream and steep the pyramids for 3 minutes. Bring the mixture to the boil and and remove the pyramid bags once they have flavoured the cream. Off the heat add the butter and swirl to melt.
  7. In a bowl, place the chocolate and pour over the cream mixture, stirring to combine. Add the icing sugar beat into the mixture.
  8. Place in the fridge to firm up, before placing into a piping bag fitted with a star nozzle and frost the cupcakes. 
  9. Sprinkle on chocolate pearls and gold balls to decorate (optional)

Now enjoy with a gorgeous cup of tea and sit back and relax. 

Happy Chocolate Cupcake Tea Times 

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