My little sister loves Chai, so I think I'll bake these for her.
Chocolate Chai Spice CupcakeChai Spice Mix
- 2 teaspoons fennel, whole
- 2 teaspoons cloves, whole
- 1 tablespoon cardamom, ground
- 2 teaspoons cinnamon, ground
- 2 teaspoons ginger, ground
1. With a small food processor, grind up the whole fennel and cloves.
2. Transfer to a small bowl and add remaining spices. Mix to combine.
Chocolate Chai Spice Cupcakes
24 regular cupcakes / 350 degree oven
- 200 gram bar of Valrhona 61% cacao
- 3 sticks butter
- 2-1/4 cups sugar
- 8 eggs
- 1-1/4 cup flour
- 1/4 cup cocoa powder, unsweetened
- 1-1/2 teaspoons baking powder
- 3 teaspoons chai spice mix
- pinch of salt
1. Chop chocolate and transfer into the bowl of a standing mixer.
2. Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
3. Remove from heat and stir in sugar. Let mixture cool for 10 minutes.
4. Beat in an electric mixer for 3 minutes.
5. Add one egg at a time, mixing for 30 seconds between each
6. Sift the flour, cocoa powder, baking powder, chai spice mix, and a pinch of salt into the mixture and mix until blended.
7. Scoop into cupcake cups and bake at 350 F for 25 minutes or until a toothpick comes out clean.
Chai Spice Buttercream Frosting
- 1 cup (2 sticks) butter
- 4-5 cups powdered sugar, sifted
- 1/4 cup milk
- 2 teaspoons chai spice mix
- 2 teaspoons minced fresh ginger
1. Beat butter until creamy, scrape bowl.
2. Add 4 cups of sifted powdered sugar, milk, spice mix, and ginger. Beat until combined.
3. Add more powdered sugar as needed to get piping consistency.
Note: Everyone's personal preferences differ. With frosting, the flavor is up to you. If you are unsure of how much of a chai flavor you want, start light on the spices and add a teaspoon at a time until you get to a flavor you like. Same goes for the sugar. It's a matter of taste and what consistency you want to work with. Experiment until you get at what works for you.
- Frost the cooled cupcakes.