Earl Grey and Espresso Tea Cakes

Some decisions are difficult...like 'Should I have coffee or tea with my dessert?'  Well, here's an idea.  Why not have coffee AND tea IN the dessert (and serve it with a rich, luscious cup of dark hot chocolate).  This is a little twist on the classic vanilla and chocolate marbled cakes.  A little caffeine is always good for the soul!



I find the two-toned effect especially charming, so I'm happy to leave the cakes unadorned, though these cakes would be also spectacular drizzled with a glaze or topped with a rich dark chocolate frosting.

Earl Grey and Espresso Tea Cakes
makes 12

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk plus 3 tablespoons, at room temperature
1/3 cup heavy cream, at room temperature
2 earl grey tea bags
1 tablespoons cocoa powder
2 tablespoons instant espresso powder
3 tablespoons hot water
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract



Preheat oven to 350ºF.  Line muffin tins with paper liners.  Sift together flour, baking powder and salt.  Combine 1/3 cup milk and 1/3 cup heavy cream.  Bring 3 tablespoons milk to a boil, empty the contents of the tea bag and steep, covered, for 15 minutes.  Combine cocoa powder, espresso powder and hot water.

With a hand mixer, beat butter and sugar on medium speed until pale and fluffy.

Add eggs one at a time, beating until each is fully incorporated.

Beat in vanilla.  Add flour mixture in three batches, alternating with two additions of milk mixture.  Beat until combined.

Divide batter equally into two bowls.  Stir in espresso mixture into one portion of batter.  Strain tea mixture and stir into second portion of batter.

 

Fill prepared paper liners with alternating spoonfuls of espresso and tea batter, filling each cup three-quarters full.

Run the tip of a wooden skewer through each cup to create swirls.

 

Bake until tops are golden and a toothpick inserted in centers comes out clean, about 20 minutes.  Transfer tin to wire racks to cool completely before removing cakes.

Just before serving, dust with powdered sugar (or if you prefer, whipped cream or chocolate frosting).