Chai Tea Cupcakes With Chocolate Buttercream Frosting Recipes

CHAI LATTE CUPCAKES

Steps:

• Mix all of the chai spices together. You'll have 5 and 1/2 teaspoons to use between the cupcake batter, buttercream, and garnish.
• Bring milk to a boil or heat in the microwave for 1-2 minutes. Pour over tea bag and steep for 20-30 minutes. This chai milk is the milk you'll use in the cupcake batter. This can be done the day before and refrigerated overnight. Make sure the chai milk is room temperature before adding to the cupcake batter.
• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-3 liners - this recipe makes 14-15 cupcakes. Set aside.
• Whisk the cake flour, 3 and 1/2 teaspoons of chai spice mix, the baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour and mix in the chai milk *just* until combined. Do not overmix. Batter will be slightly thick and smell incredible!
• Pour/spoon the batter into the liners. Fill only 2/3 full to avoid baking over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. For around 35 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Stop the mixer and add 5 and 1/2 cups (660g) confectioners' sugar, the heavy cream, 1 and 3/4 teaspoons chai spice mix, the vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes. If frosting looks curdled or greasy, it's best to beat in more confectioners' sugar to smooth it out. Beat in up to 1/2 cup (60g) more confectioners' sugar to smooth out if needed. If frosting seems too thick to pipe or spread, beat in another Tablespoon (15ml) of cream. Taste and beat in another pinch of salt if frosting is too sweet.
• Frost cooled cupcakes and serve. I used Wilton 8B piping tip, stuck a cinnamon stick in some of them, and sprinkled with a mix of the remaining chai spice mix and a pinch of granulated sugar.
• Cover and store leftovers in the refrigerator for up to 5 days.

CHAI TEA CUPCAKES WITH CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Cupcakes
• Grab the FREE grocery store checklist for this chai tea cupcake recipe along with a cute chai tea recipe card! Find it above in the full recipe post.
• Preheat the oven to 350°F. Line 1 1/2 muffin tins with 16 cupcake liners (for 16 cupcakes) and set aside.
• In a large bowl, combine the flour, baking soda, cardamom, cinnamon, ginger, allspice, closes, nutmeg, black pepper, and salt, and set aside.
• In a medium bowl, cream the butter, the sugars, and the vanilla until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition.
• Alternatively add the flour mixture and the milk to the butter/sugar mixture. Beat well after each addition. After all of the flour and milk has been added, fold in the sour cream (do this delicately).
• Pour the cupcake batter into the prepared muffin tins with liners filling each up about 2/3 of the way full. Bake for about 18-20 minutes or until a toothpick comes out clean.
• Chocolate Buttercream Frosting
• While the cupcakes are baking, make the frosting by creaming the cocoa powder and the butter in a bowl. Add the powdered sugar and the milk alternatively to the cocoa/butter mixture. After all of the milk and powdered sugar has been added, mix in the vanilla and the espresso powder. Add more milk 1 tbsp at a time if the frosting is too dry.
• DID YOU MAKE THIS RECIPE? Leave us a rating! Tag @bakedbrewedbeautiful on Instagram and hashtag it #bakedbrewedbeautiful.

CHAI CUPCAKES

Steps:

• In a small bowl, combine the ginger, cinnamon, cardamom, cloves and pepper; set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder, salt and 1-1/2 teaspoons spice mixture. Gradually add to creamed mixture alternately with milk, beating well after each addition., Fill 12 paper-lined muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 24-28 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat butter until fluffy; beat in the confectioners' sugar, vanilla and remaining spice mixture until smooth. Add enough milk to reach desired consistency. Pipe frosting over cupcakes.

CHOCOLATE CHAI CUPCAKES WITH BUTTERCREAM FROSTING

Steps:

• Heat oven to 350°F Place paper baking cups into muffin pan cups; set aside.
• Combine all filling ingredients in medium bowl. Beat at medium speed until creamy; set aside.
• Combine boiling water and tea bags in glass measuring cup, let stand 5 minutes. Remove tea bags, squeezing out excess liquid. Add enough water, if necessary, to equal 1 1/2 cups.
• Reserve 3 tablespoons prepared tea; set aside. Place remaining prepared tea in large bowl; add cake mix, melted butter and eggs. Beat at low speed 30 seconds. Beat at medium speed, scraping bowl often, until creamy.
• Spoon about 2 tablespoons cake batter into each prepared muffin cup. Top each with 1 tablespoon filling. Spoon additional cake batter over filling until cups are about 2/3 full. (DO NOT OVERFILL.) (Batter does not have to cover filling completely.) Bake for 19 to 22 minutes or until toothpick inserted comes out clean. Cool completely.
• Combine 3 tablespoons reserved prepared tea and milk in 2-quart saucepan. Add flour and cocoa; whisk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and just comes to a boil (4 to 6 minutes). Remove from heat; cool about 15 minutes.
• Combine 1 cup butter, 1 cup sugar and cinnamon in medium bowl. Beat at high speed until creamy. Continue beating, gradually adding cocoa mixture, 1 tablespoon at a time, until light and creamy and sugar is dissolved. Frost or pipe cooled cupcakes. Sprinkle with cinnamon, if desired. Store refrigerated.

CHAI LATTE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place Reynolds Baking Cups in each of 24 regular-size muffin cups.
• Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• In medium microwavable bowl, microwave baking chips on High 30 seconds; stir until melted. If necessary, microwave 15 seconds longer. Stir until smooth; cool 5 minutes. Stir in frosting until well blended.
• Immediately spread or pipe frosting mixture on cupcakes. Sprinkle with cinnamon. Store loosely covered.

CHAI TEA CUPCAKES

Steps:

• 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.