London Fog Tea Cakes

Delectable chocolate miniature cakes topped with a rich and flavorful Earl Grey Buttercream make these London Fog Tea Cakes a scrumptious treat that is perfect for afternoon tea.

London Fog Tea Cakes
Serves: Approximately 24
  • ½ cup granulated sugar
  • ½ cup firmly packed light brown sugar
  • 3 tablespoons canola oil
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 1¼ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup whole milk
  • Earl Grey Buttercream (recipe follows)
  • Garnish: dark chocolate pearls*
  1. Preheat oven to 350°. Place 2 (12-cavity) silicone molds† on a rimmed baking sheet.
  2. In a large bowl, stir together granulated sugar, brown sugar, and oil. Add egg, egg yolk, and vanilla, stirring to combine.
  3. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Gradually add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture, stirring just until combined after each addition. Using a 2-teaspoon levered scoop, portion 2 scoops of batter into each cavity.
  4. Bake cakes until a wooden pick inserted in centers comes out clean, 10 to 12 minutes. Let cool in moulds for 10 minutes. Freeze for 20 minutes before removing from moulds.
  5. Place Earl Grey Buttercream in a piping bag fitted with a rose tip (Wilton #102). Pipe frosting in a zigzag design on tops of cakes. Sprinkle with chocolate pearls, if desired.
Make-Ahead Tip: Store decorated cakes in a single layer in airtight containers in the refrigerator for up to 2 days. Let come to room temperature before serving.

*We used Valrhona Dark Chocolate Crunchy Pearls.
†We used Celebrate It 12-Cavity Nugget Silicone Treat Molds from Michaels.

Earl Grey Buttercream
Serves: Approximately 1½ cups
  • 1 cup unsalted butter, softened
  • 1⁄2 teaspoon kosher salt
  • 3 cups confectioners’ sugar
  • 2 tablespoons loose-leaf Earl Grey tea, crushed if leaves are large
  • 1⁄4 cup heavy whipping cream
  1. In a large bowl, beat together butter and salt with a mixer at medium speed until creamy, approximately 3 minutes. Add confectioners’ sugar, 1 cup at a time, beating well and stopping to scrape sides of bowl after each addition. Beat in loose- leaf tea. Add cream, 1 tablespoon at a time, beating until fully incorporated. Use immediately.