Chai Chocolate Cupcakes

Chai & Chocolate is a great combination. Chai, if you haven't tried it is usual spiced with bay leave, cardamom,cloves and cinnamon , traditional in tea but now also as a latte . This flavor is great with vanilla or chocolate, as both enhance the flavor, adding another level to it.







Adapted from Roxanas Home Baking
Make 12- 16 cupcakes

Ingredients 

Chai Chocolate Cupcake

-1/2 cup room temp. butter (125g)

-1 cup white sugar

-2 eggs

-2 cups Self Rising Flour( or 1  3/4 Self Rising Flour & 1/4 cocoa)

-1 cup of strong cooled Chai Chocolate Latte ( I used 1  1/2 packets of instant Chai Chocolate )

Frosting 

Swiss Buttercream - Link 

with - 1/2 packet of  instant Chai Chocolate

or 

American Butter Cream 

-1 cup unsalted butter room 

- 4 cup icing sugar

- 1 tablespoons of milk 

-1/2 packet of  instant Chai Chocolate 

Method

Make Cupcakes 

1. Pre-heat oven to 180C or 160C fan forced and Line cupcake tray with cupcake liners.
2. Using hot, not boiling water, make the instant Chai Chocolate Latte and set aside to cool 
3. Cream the butter and sugar in a bowl, until it is light, fluffy and pale in color (takes about 2-3 mins.) 
4. Add the eggs one at a time, beating after each one. 
5. Sift the flour (and cocoa if using. ) 
6. Then Alternate between the cooled Chai Chocolate Latte and the flour,adding it to the creamed butter, mixing between each addition. ( Flour-Mix-Latte-Mix-Flour-Mix-Latte-Mix-Flour) 
7. Mix until just combined 

1. Separate the batter into the cupcake trays evenly. Bake for 20 mins or until a knife is inserted and comes out clean. 
2. Let the cupcakes cool in the pan for 5 mins before removing.

Make Frosting 

Swiss Butter Cream - Link 

or

American Butter Cream 

1. Use 1/2 of the left over packet of Chai Chocolate Latte and add 1 Tablespoon of hot water , creating a paste. Set a side.
2. Using an electric mixing, beat the room temp. butter until it's light and pale in color.
3. Add the icing sugar and milk, beating well for 3-4 mins.
4. Add the Chai Chocolate paste a little at a time, until you are happy with the flavor. 

Decorate the cupcake 

Decorate the cooled cupcakes with the frosting.







I used a 1 M Wilton tip in a disposable pastry bag, and finished off with a sprinkle of cinnamon or nutmeg.
























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