Dirty Chai Cupcakes -- Chai Spiced Cake with Espresso Frosting
Prep time
Cook time
Total time
Dirty Chai Cupcakes are the best of both worlds, combining the dessert like spices of a chai latte with the toasty notes of espresso.
Serves: 32
Ingredients
1 cup butter, softened
1 cup light brown sugar, packed
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup milk (1%, 2% or Whole)
3½ cups all-purpose flour
¾ teaspoon baking soda
1 tablespoon cinnamon
2 teaspoons cardamom
2 teaspoons ginger
½ teaspoon allspice
¼ teaspoon clove
¼ teaspoon nutmeg
¼ teaspoon black pepper
¼ teaspoon salt
½ teaspoon baking soda
½ teaspoon apple cider vinegar
6-7 cups confectioner's sugar*
1 cup butter, softened
½ cup shortening
½ teaspoon vanilla extract
1 tablespoon instant coffee
4 tablespoons warm milk
dark chocolate espresso beans, optional for decorating
Instructions
Preheat the oven to 350*F
Line 2 cupcake pans with cupcake liners and set aside
Before making the cake, prepare the coffee for the frosting by whisking together the instant coffee and warm milk. Once mixed, set aside to cool.
To make the cake, sift together the flour, baking soda, cinnamon, cardamom, ginger, allspice, clove, nutmeg, black pepper and salt in a medium bowl and set aside.
In a stand mixer, add 1 cup softened butter and beat on high for 2-3 minutes
Scrape down the sides of the bowl and add both sugars and the 1 teaspoon of vanilla extract
Cream on high for an additional 1-2 minutes
Scrape down the sides and one at a time, add in the eggs, mixing well before each new addition
In separate additions, add the ⅓ of the flour mixture followed by ⅓rd of the milk mixing on medium speed between each new addition
Once fully incorporated scrape down the sides and prepare the baking soda & vinegar mixture
In a small bowl, whisk together the baking soda and vinegar, quickly, while it's still bubbling pour the mixture into the batter and mix together on medium speed
Evenly distribute the batter into the prepared cupcake liners (makes ~32 cupcakes total)
Bake for 19-20 minutes
Remove the cupcakes from the oven and allow cakes to cool completely before frosting
To make the frosting, cream 1 cup softened butter and ½ cup shortening on high for 2-3 minutes
In 1 cup additionals, add in the confectioner's sugar
After 4 cups, add ½ teaspoon of vanilla extract
With the mixer on low drizzle in the cooled coffee extract
Add in the remaining confectioner's sugar, 1 cup at a time until the desired consistency is reached
To frost the cupcakes, place the frosting in a piping bag with a star tip
Cupcakes will keep 2-3 days, covered at room temperature
Notes
* I used 7 cups as I prefer a stiffer frosting to pipe with
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/dirty-chai-cupcakes/