For the Chocolate-Guayusa Tea Cake Base

  • 1/2 cup whole milk
  • 3 Waykana guayusa original tea bags
  • 3/4 cup plus 2 tablespoons all-purpose flour (for sea-level, reduce to 3/4 cup plus 1 tablespoon)
  • 2 1/2 tablespoons unsweetened cocoa powder
  • a scant 3/4 cup sugar
  • 3/4 teaspoon baking powder (for sea-level, increase to 1 1/2 teaspoons)
  • a pinch of salt
  • 3 tablespoons unsalted butter, at room temperature
  • 1 egg, at room temperature
  • 1/4 teaspoon pure vanilla extract

For the Guayusa Tea Buttercream Frosting

  • 2 cups confectioners' sugar, sifted
  • 5 tablespoons unsalted butter, at room temperature
  • 2 1/2 tablespoons Waykana Guayusa tea powder
  • 2 tablespoons whole milk


  1. Put 1/2 cup milk and 3 guayusa tea bags in a liquid measuring cup, cover, and refrigerate for a few hours, or overnight if possible.
  2. Preheat the oven to 350 (F); for sea-level, preheat the oven to 325 (F).
  3. Put the 3/4 cup plus 2 tablespoons flour*, 2 1/2 tablespoons cocoa, 3/4 cup sugar, 3/4 teaspoon  baking powder*, pinch of salt, and 3 tablespoons butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
  4. Remove the guayusa tea bags from the infused milk and strain into the measuring cup.
  5. Combine the milk with 1 egg and 1/4 teaspoon vanilla; whisk the mixture together.
  6. Slowly pour half the milk/egg/vanilla mixture, beating well until all the ingredients are well mixed. Turn the mixer up to high speed and beat to make sure there are no lumps.
  7. Turn the mixture down to medium-slow and slowly pour in the remaining milk mixture, scraping any unmixed ingredients from the side of the bowl with a rubber spatula. Continue mixing for a couple more minutes until the batter is smooth.
  8. Spoon the batter into paper cases lined in a muffin tin until each case is two-thirds full. Bake in the preheated oven for 20 - 25 minutes, or until the cake bounces back when touched. A skewer inserted in the center of a cupcake should come out clean.
  9. Let the cupcakes cool slightly in the pan before turning out into a wire rack to cool completely. When the cupcakes are cold, spoon Guayusa Tea Buttercream Frosting (recipe follows) on top and decorate accordingly.

    Guayusa Tea Buttercream Frosting Recipe

  10. Beat together 2 cups confectioners' sugar, 5 tablespoons butter, and 2 1/2 tablespoons Guayusa tea powder in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.

  11. Turn the mixer down to a slower speed, and slowly pour in 2 tablespoons whole milk.

  12. When the milk is completely incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes.