Ingredients for Chocolate Chai Cupcakes With Buttercream Frosting
- Sugar
- Cream Cheese
- Egg
- 1 cup boiling water
- 2 chai tea bags
- 1 box (15.25 oz) chocolate cake mix
- 2 cups (4 sticks) unsalted butter
- 2 large eggs
- 1 1/2 cups prepared chai tea
- 1/4 cup milk
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1 cup powdered sugar
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How to Make Chocolate Chai Cupcakes With Buttercream Frosting
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper baking cups.
- Prepare the Chai Filling: In a medium bowl, combine 1/2 cup (1 stick) softened unsalted butter, 1/2 cup packed light brown sugar, 1 teaspoon vanilla extract, and 1 cup of your favorite chocolate chips. Beat with an electric mixer on medium speed until light and fluffy.
- Prepare the Chai Tea: In a heatproof glass measuring cup, steep 2 chai tea bags in 1 cup boiling water for 5 minutes. Remove tea bags, squeezing out excess liquid. Add enough water to reach 1 1/2 cups total.
- Reserve 3 tablespoons of the prepared chai tea for the frosting. Set aside.
- In a large bowl, combine the remaining 1 1/4 cups of prepared chai tea, 1 box (15.25 oz) chocolate cake mix, 1/2 cup (1 stick) melted unsalted butter, and 2 large eggs.
- Beat on low speed for 30 seconds, then on medium speed for 2 minutes, scraping down the bowl as needed, until the batter is smooth and creamy.
- Fill each cupcake liner about 2/3 full with cake batter. Top with 1 tablespoon of the chocolate chai filling. Add a spoonful more cake batter on top of the filling, ensuring that the cupcake liners are almost completely full
- Bake for 19-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool completely in the muffin tin before frosting.
- Prepare the Cinnamon Buttercream Frosting: In a 2-quart saucepan, combine 3 tablespoons reserved chai tea, 1/4 cup milk, 1/4 cup all-purpose flour, and 1/4 cup unsweetened cocoa powder.
- Whisk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and let cool for about 15 minutes.
- In a medium bowl, beat 1 cup (2 sticks) unsalted butter, 1 cup powdered sugar, and 1 teaspoon ground cinnamon with an electric mixer on high speed until light and fluffy.
- Gradually add the cooled cocoa mixture to the butter mixture, one tablespoon at a time, beating until smooth and creamy. Add more powdered sugar to achieve desired consistency.
- Frost the cooled cupcakes generously. Sprinkle with extra cinnamon, if desired.
- Store refrigerated cupcakes in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
77g
Fat
52g
Carbs
9g
