Chocolate Chai Spice Cupcakes
- Reviews 2
Ready In: 1 hr 10 mins
Serves: 24
Ingredients
Chai Spice Mix
- 2 teaspoons fennel seeds
- 2 teaspoons cloves
- 1 tablespoon ground cardamom
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
Chocolate Chai Spice Cupcakes (use 3 tsp chai mixed spice)
- 200 g bar of valrhona 61% cacao
- 1 1⁄2 cups butter
- 2 1⁄4 cups sugar
- 8 eggs
- 1 1⁄4 cups flour
- 1⁄4 cup unsweetened cocoa powder
- 1 1⁄2 teaspoons baking powder
- 1 pinch salt
Chai Spice Buttercream Frosting (use 2 tsp chai mixed spice)
- 1 cup butter
- 4 -5 cups powdered sugar, sifted
- 1⁄4 cup milk
- 2 teaspoons minced fresh ginger
Directions
- 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.
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