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1
Preheat the oven to 325 degrees F. Line a cupcake pan with 24 regular-size cupcake liners.
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2
Combine the granulated sugar, flour, buttermilk, 8 fluid ounces water, oil, cocoa powder, vanilla extract, baking soda, baking powder, salt and eggs in a mixer and whisk on speed 1 until all the ingredients are incorporated.
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3
Scrape down the sides of the bowl with a spatula and mix on speed 2 until the batter is lump free.
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4
Fill the cupcake liners half full with the chocolate batter and bake for 25 minutes, rotating halfway through the bake time.
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5
Cool the cupcakes completely.
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6
To assemble: Place the Chocolate, Orange and Clove Infused Ganache filling into a piping bag and squeeze a small amount of the filling into the centers of the cooled cupcakes.
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7
Also pipe a small circle of this ganache around the top edge of the cupcake (so you can see the filling even after it is frosted).
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8
Generously pipe the Chinese Spiced Tea Buttercream on top.
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9
Garnish with chocolate curls and orange sugar crystals.
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10
This recipe was created by a contestant during a cooking competition.
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11
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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12
In a large pot, whisk together the granulated sugar, cocoa powder, cornstarch and fine salt.
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13
Once mixed together, add 10 ounces water and whisk until smooth.
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14
Cook over medium-high heat until the mixture comes to a boil.
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15
Continue whisking for 1 minute.
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16
Remove the pot from the heat and add the dark chocolate, butter, orange liqueur, orange oil, ground cloves and orange oil.
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17
Allow the mixture to cool.
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18
In a medium pot, combine the granulated sugar with enough water to make the mixture resemble wet sand.
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19
Place this pot over medium-high heat and cook to 235 degrees F.
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20
While the sugar cooks, begin whipping the egg whites in a stand mixer with the whisk attachment to full volume.
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21
Once the temperature of the sugar reaches 235 degrees F (soft ball stage), pour the sugar into the egg whites.
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22
Continue whipping until the mixture cools to just above body temperature, about 4 minutes.
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23
Slowly add in 1 pound butter (about 4 ounce pieces at a time).
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24
After each addition, allow the butter to mix in almost completely before adding more.
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25
The mixture should separate and come back together.
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26
In a small saucepan, heat 8 ounces water to a boil.
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27
Remove from the heat and add the loose tea (not the ground tea).
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28
Steep for 10 minutes.
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After 10 minutes, strain into a separate bowl.
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30
Once the butter mixture has come back together, remove the whisk attachment and replace with a paddle.
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31
Add in the remaining 1 pound butter, confectioners' sugar, steeped tea and ground tea.
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32
Paddle this mixture until light and fluffy, about 5 minutes.
