Ingredients for Chocolate Chai Spice Cupcakes
- Fennel Seeds
- 1/2 teaspoon whole cloves
- Ground Cardamom
- Ground Cinnamon
- Ground Ginger
- Cacao
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- Unsweetened Cocoa Powder
- 1 teaspoon baking powder
- a pinch of salt
- 4 cups sifted powdered sugar
- 2-4 tablespoons milk
- Fresh Ginger
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How to Make Chocolate Chai Spice Cupcakes
- Grind 1 teaspoon whole fennel seeds and 1/2 teaspoon whole cloves using a small food processor.
- Transfer the ground spices to a small bowl and add 1 teaspoon ground cinnamon, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground nutmeg, and a pinch of ground ginger.
- Mix the spices thoroughly until well combined.
- Chop 6 ounces of dark chocolate and transfer it to the bowl of a standing mixer.
- Add 1/2 cup (1 stick) unsalted butter to the chocolate. Place the bowl over a pan of simmering water (double boiler method), ensuring the bottom of the bowl doesn't touch the water.
- Stir gently until the chocolate melts completely and the butter is fully incorporated.
- Remove from heat and stir in 1 cup granulated sugar.
- Let the mixture cool for 10 minutes.
- Beat the chocolate mixture with an electric mixer on medium speed for 3 minutes until smooth and slightly fluffy.
- Add 2 large eggs one at a time, mixing for 30 seconds between each addition.
- In a separate bowl, sift together 1 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, the prepared chai spice mix, and a pinch of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Scoop the batter into cupcake liners, filling each about 2/3 full.
- Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- While cupcakes cool, prepare the frosting: Beat 1/2 cup (1 stick) unsalted butter until light and creamy.
- Gradually add 4 cups sifted powdered sugar, 2-4 tablespoons milk, 1 tablespoon chai spice mix, and 1/2 teaspoon grated fresh ginger.
- Beat until smooth and creamy. Add more powdered sugar if needed to reach desired consistency.
- Once the cupcakes are completely cool, frost them generously.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
153g
Fat
64g
Carbs
15g
