We’ve been doing a lot of catering lately. While I’ll never get bored serving tea, sometimes I want to create more interesting experiments. So, we recently have been adding a new realm of offerings to our catering list – tea goodies.
One of my favourite delights that came out from these experimentations with tea is the Chocolate Chai Cupcakes – the perfect blend of sweet, spice and, of course, tea!
I loved them so much, in fact, that I couldn’t wait to give you the recipe!
Here it is:
How to Make Chocolate Chai Cupcakes with Spiced Buttercream Frosting
- 1 1/4 cups flour
- 2 tsp baking powder
- 1/4 cup cocoa powder
- 1 tsp salt, kosher
- 8 oz butter, unsalted infused with Kama Chai Sutra
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 4 oz whole milk
- 1 tbl Kama Chai Sutra tea
- 2 oz bittersweet chocolate (for decoration)
Spiced Buttercream Frosting
- 1/4 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp cardamom
- 1/8 tsp all spice
- 4 oz butter
- 2 tbl heavy cream
- 3 cups powdered sugar
For Cake: Mix all wet ingredients. Add dry.
Fill cupcake papers about 2/3 full, and bake at 325F until cake springs back (approx 20 minutes for large cupcakes / 12 minutes for minis).
For Icing: Mix all ingredients together. Ice cupcakes.