Chocolate Chai Spice Cupcakes Recipes

CHOCOLATE CHAI CUPCAKES

Steps:

• Put nonfat milk powder in a measuring cup; stir in enough black tea to make 1 cup. Stir until milk is dissolved. Set aside to cool.
• Preheat oven to 375 degrees F (190 degrees C). Spray a muffin pan with nonstick cooking spray.
• Combine cinnamon, nutmeg, allspice, cloves, and black pepper together in a small bowl.
• Sift spice mixture, flour, brown sugar, cocoa powder, baking soda, baking powder, and salt together into a large bowl. Stir cooled tea mixture, oil, and egg into flour mixture until batter is just combined; fold in ginger. Spoon batter into the prepared muffin cups, filling each 3/4-full.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 12 to 15 minutes. Cool cupcakes on wire racks.

GROWNUP CHAI CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with 10 paper liners.
• Melt butter and chocolate in the top of a double boiler over simmering water until smooth, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 5 to 10 minutes.
• Open tea bags and pour the chai mixture into a spice grinder; grind into a fine powder, 5 to 10 seconds.
• Mix flour, sugar, and chai powder together in a large bowl; add eggs, one at a time, whisking until batter is smooth after each addition. Stir in vanilla extract. Pour chocolate mixture into batter, stirring until just combined. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and the tops are glossy and slightly cracked, about 25 minutes. Remove muffins immediately from tin and cool on a wire rack.

CHOCOLATE CHAI SPICE CUPCAKES

Steps:

• With a small food processor, grind up the whole fennel and cloves.
• Transfer to a small bowl and add remaining spices. Mix to combine.
• Chop chocolate and transfer into the bowl of a standing mixer.
• Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
• Remove from heat and stir in sugar. Let mixture cool for 10 minutes.
• Beat in an electric mixer for 3 minutes.
• Add one egg at a time, mixing for 30 seconds between each.
• Sift the flour, cocoa powder, baking powder, chai spice mix, and a pinch of salt into the mixture and mix until blended.
• Scoop into cupcake cups and bake at 350 F for 25 minutes or until a toothpick comes out clean.
• Beat butter until creamy, scrape bowl.
• Add 4 cups of sifted powdered sugar, milk, spice mix, and ginger. Beat until combined.
• Add more powdered sugar as needed to get piping consistency.
• Assemble cooled cupcakes.

CHOCOLATE CHAI CUPCAKES

Steps:

• Preheat the oven to 350F and line your cupcake pan with liners.
• In a large bowl, combine the cardamom, flour, cocoa powder, baking powder, baking soda, and salt. Sift together or thoroughly mix with a whisk.
• In a small bowl, combine the sour cream and vanilla.
• In an electric mixer, cream the butter and sugar until light and fluffy.
• Add the egg to the butter and sugar and mix to fully incorporate.
• On low speed, alternately add the flour mixture and sour cream in five additions ending with the flour.
• Slowly add the coffee and mix until the batter is smooth.
• Using a mini scoop, place a scant scoop of batter into each cupcake liner.
• Bake for 10 minutes. Cool completely before frosting
• Heat the milk in the microwave or stove top to just boiling. Remove and steep the loose tea in it for at least 15 minutes. Strain the milk and set aside.
• In an electric mixer, paddle the butter until smooth, like ice cream.
• Add half of the sugar and then the milk while slowly mixing. Allow it to incorporate.
• Add the rest of the sugar and spices.
• Beat until fluffy. You may need to add a little more milk or sugar to adjust the consistency.