Rose Tea and Dark Chocolate Cake

1. Preheat the oven to 350°F and line a cupcake pan with cupcake liners.
2. In a medium saucepan over medium heat, add 1/2 cup (115 g) milk and 2 tbsp Rose Chai Blend. Warm and bring to a simmer. Remove from heat and cover. Let it sit for 3 minutes. Strain the milk into a clean saucepan and add 8 tbsp (115 g) unsalted butter and heat until the butter has melted. Remove from heat and stir in 7 tbsp (58 g) chopped chocolate and 1/3 cup (29 g) unsweetened cocoa powder until smooth. Add 3/4 cup (155 g) light brown sugar, 1/2 tsp salt, and 1 tsp vanilla and stir until well combined. Add 2 eggs plus 1 yolk (or apple sauce and vegan mayo) and stir until smooth. Sift in 1/2 cup plus 3 tbsp (87 g) all-purpose flour and 1 tsp baking soda and whisk until all the flour is just combined.
3. Pour into a measuring cup with a spout for easy pouring. Fill each cupcake liner with the batter so the batter is only 3/4 of the way up.  Bake for 15-20 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool for 10 minutes before removing the cupcakes and cooling on a rack. Cool completely.

Cardamom  Swiss Meringue Buttercream

1. Add 2.5 tbsp egg whites (or aquafaba), 1/4 cup (50 g) granulated sugar, 1/8 tsp cream of tartar, and 1/4 tsp salt into the bowl of a stand mixer. If using aquafaba, skip step 2.
2. If using egg white, set up a double boiler and place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir for 5 minutes or until the mixture hits 160°F. Then remove from the heat.
3. Attach the bowl to the mixer and whisk for 12 minutes. Add butter a tablespoon at a time, mixing well in between each addition. Add 1/4 cup powdered sugar, 1/4 tsp ground cardamom, and 1/2 tsp vanilla. Scrape down the bowl and whisk well. If it’s soupy or loose- pop the bowl in the fridge for 15 minutes and then continue whisking. It should be creamy, smooth, and light. Spoon into a piping bag and set aside.

Rose Tea and Dark Chocolate Ganache

1. When ready to assemble, make the ganache. Add 1/4 cup (2 oz) dark chocolate to a mixing bowl.
2. Add 1/2 cup (4 oz) heavy cream, 3 tbsp granulated sugar, and 3 tbsp Rose Chai to a saucepan over medium heat. Bring to a simmer and then remove from heat. Cover for 2 minutes to allow the tea to steep. Strain the heavy cream into the bowl with the chocolate and let sit for 2 minutes. Stir until all the chocolate has melted and is smooth.

Assemble

1. Use a large piping tip or a teaspoon to carve out the center of each cupcake. Fill each cupcake with the cardamom meringue and place the carved-out cake on top to cover the meringue. Place the filled cupcakes onto a tray and freeze for 5 minutes.
2. Dip the top of each cupcake into the ganache. Let the cupcakes sit for 15-20 minutes so the ganache sets.
3. Spoon the leftover meringue buttercream into a piping bag fitted with a small tip, pipe swirls across the center of each cupcake for that Hostess look!