Dirty Chai Cupcakes -- Chai Spiced Cake with Espresso Frosting
 
Prep time
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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
  1. Preheat the oven to 350*F
  2. Line 2 cupcake pans with cupcake liners and set aside
  3. 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.
  4. 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.
  5. In a stand mixer, add 1 cup softened butter and beat on high for 2-3 minutes
  6. Scrape down the sides of the bowl and add both sugars and the 1 teaspoon of vanilla extract
  7. Cream on high for an additional 1-2 minutes
  8. Scrape down the sides and one at a time, add in the eggs, mixing well before each new addition
  9. In separate additions, add the ⅓ of the flour mixture followed by ⅓rd of the milk mixing on medium speed between each new addition
  10. Once fully incorporated scrape down the sides and prepare the baking soda & vinegar mixture
  11. 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
  12. Evenly distribute the batter into the prepared cupcake liners (makes ~32 cupcakes total)
  13. Bake for 19-20 minutes
  14. Remove the cupcakes from the oven and allow cakes to cool completely before frosting
  15. To make the frosting, cream 1 cup softened butter and ½ cup shortening on high for 2-3 minutes
  16. In 1 cup additionals, add in the confectioner's sugar
  17. After 4 cups, add ½ teaspoon of vanilla extract
  18. With the mixer on low drizzle in the cooled coffee extract
  19. Add in the remaining confectioner's sugar, 1 cup at a time until the desired consistency is reached
  20. To frost the cupcakes, place the frosting in a piping bag with a star tip
  21. 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/