Becca and I learned a good lesson. Cupcakes can sometimes be tricky because the recipes can vary so much. Some cupcakes rise a lot. Some don’t. The Chocolate Chai Spice cupcakes we made did. And so they turned out more like flat muffins than pretty little cupcakes. Luckily, we learned and the second set we made that day turned out much better.
So note to all that use the Cupcake Bakeshop’s Chocolate Chai Spice Cupcakes, halfway full is just right!
The spices aren’t overpowering in the least; very subtle, and they mix well with the chocolate flavour. The icing is also delicious and works well. All in all, these were quite a hit with our families.
200 gram bar of Valrhona 61% cacao (we just used semi sweet chocolate chips and converted the measurements)
3 sticks butter
2-1/4 cups sugar
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. Preheat oven to 350 degrees.
2.Chop chocolate and transfer into the bowl of a standing mixer.
3. Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
4. Remove from heat and stir in sugar. Let mixture cool for 10 minutes.
5. Beat in an electric mixer for 3 minutes.
6. Add one egg at a time, mixing for 30 seconds between each
7. Sift the flour, cocoa powder, baking powder, chai spice mix, and a pinch of salt into the mixture and mix until blended.
8. 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.