Chai Tea Cupcakes
photo by iBake
- Ready In:
- 45mins
- Ingredients:
- 15
- Yields:
-
30 mini cupcakes
ingredients
- 30 mini cupcake liners
- 1 cup all-purpose flour
- 1⁄4 cup unsweetened cocoa powder
- 1⁄4 cup instant chai tea mix
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup unsalted butter (1 stick)
- 3⁄4 cup sugar
- 2 large eggs
- 1⁄3 cup milk
- 1⁄2 teaspoon vanilla
-
Frosting
- 3⁄4 cup softened cream cheese, from the tub
- 1⁄4 cup instant chai tea mix
- 1⁄4 cup powdered sugar
- cocoa or powdered sugar, to garnish
directions
- Preheat oven to 350 degrees.
- Line mini muffin pans with liners.
- Combine flour, chai mix, cocoa, baking powder and salt and whisk together.
- In a large mixing bowl, combine butter and sugar and cream together (approx 3 minutes).
- Add eggs one at a time and beat well.
- Add vanilla.
- On low speed, alternate adding flour and milk into the creamed butter mixture and beat.
- Fill cupcake cups with batter 3/4 full.
- Bake for approximately 15 minutes or until done.
- Let cakes cool completely.
- Combine all the ingredients and mix until smooth.
- Refridgerate until cakes have cooled.
- Frost cakes.
- Sprinkle cocoa powder or powdered sugar on top frosting as a garnish.
- *TIP--To make it easier to fill mini cupcakes holders, place batter in a large plastic ziplock bag, snip off a bit on the corner.
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Reviews
-
These are pretty good cupcakes. The tip about filling the mini liners worked like a charm. We too thought the cocoa was a bit too much, but I really like the idea. We made a buttercream frosting instead of the cream cheese. I also like the idea of making them into a vanilla chai flavor. Made and Reviewed for Comfort Cafe - Tea for Two - Thanks! :)
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I made these into regular sized cupcakes and got about 15. The suggestion of the buttercream icing with chai mixed in sounded good, so thats what I did. The icing was slightly gritty due to the chai mix, but still good. The cake had more of a chocolate flavor than I would have liked, so next time I may try this with a vanilla-based cake instead. Good recipe, got raves from the co-workers I served the cupcakes to.
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Tweaks
-
I made these into regular sized cupcakes and got about 15. The suggestion of the buttercream icing with chai mixed in sounded good, so thats what I did. The icing was slightly gritty due to the chai mix, but still good. The cake had more of a chocolate flavor than I would have liked, so next time I may try this with a vanilla-based cake instead. Good recipe, got raves from the co-workers I served the cupcakes to.
RECIPE SUBMITTED BY
chef FIFI
United States