Butterscotch and Chocolate Buttermilk Cupcakes

This is what I did when Howard was watching the World Cup.

Butter.
Buttermilk.
Butterscotch.
Buttercream.

Please don't run away in fright. It's not that buttery! Okay, maybe it is, a little. I originally intended to enter the Sweetest Kitchen's Mystery Box Cupcake Challenge #1. But, since my fiddling with a recipe didn't work and the tea wasn't the dominant flavour, I decided not to. So maybe next time, I'm really looking forward to seeing what's in store next (click here to find out more about the challenge)!

Chocolate Buttermilk Cupcakes
Recipe adapted from Caprial's Desserts
(Makes about 36 cupcakes)

3 cups of flour
2 cups of brown sugar
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of cocoa powder
1 1/3 cup of vegetable oil
1 1/2 cup of buttermilk
3 large eggs
1 1/2 cup of Earl Grey tea
1 tablespoon of vanilla extract

1. Preheat the oven to 180°C (350°F) and have all ingredients at room temperature. Also have your cupcake liners and pans ready.
2. Using your stand mixer, is the flour, sugar, baking soda, salt, and cocoa on low speed.
3. Add in the oil and buttermilk, mix on medium speed until well combined.
4. Add the eggs one at a time, mixing on low.
5. Finally, add the tea (I used two teabags and steeped it quite a bit) and vanilla extract until well combined. Evenly divide your batter into the liners and bake for 20-25 minutes or until a cake tester comes out clean. Let the cupcakes cool before frosting.

From the original recipe, I used brown sugar instead, it was suppose to be 2 1/2 cups of sugar, but I didn't want it too sweet. One thing I do regret cutting back on was the baking soda - there were originally 1 1/2 tablespoons of it - which would help it rise. As a result, these cupcakes turned out very dense. They didn't rise very much, I usually fill the cupcake liners to about 3/4 and the cupcake didn't even pass the top of the liner. Also, instead of the tea, it was suppose to be coffee! But I wanted to see if I could get the tea flavour to come out in a chocolate cake. Not really. I will be searching for tea powders to use instead of teabags in the future.

Butterscotch Buttercream
(Makes enough to frost 30 cupcakes)

1 stick of unsalted butter
3 cups of icing sugar
1 tablespoon of hot Earl Grey tea
1/4 cup of melted butterscotch

1. Using a stand mixer, combine the butter and icing sugar until smooth.
2. Melt your butterscotch chips using a double boiler. Or microwave them for very short periods of time and use a spoon to whisk it smooth, making sure there are no lumps.
3. Add the hot tea into the butter and sugar mixture and mix.
   
4. Carefully pour your melted butterscotch in and mix until well combined. There should be a smooth consistency for you to pipe.

I had leftover tea, so I used it for the buttercream. Don't worry, the flavour isn't strong enough to show up. The butterscotch wins!

Couldn't resist putting in these cute little cats for the photos:

Stretch to the left and...

...stretch to the right!