CHOC CHIP CHAI SPICE CUPCAKES
I know I have been in hiatus, moving and being sick all took its toll but I am back now with a vengeance and with Christmas around the corner I will have some goodies ready to share.
These cupcakes which I made a few weeks ago have been are inspired by T2’s Chocolate Chai Spice. These cupcakes are perfect for a tea party or a sneaky mid morning snack. Don’t skip the tea with these babies!
Until next time on Secret Diary
2 Tspn T2 Choc Chip Chai Tea mix
½ Cup Milk
100g Unsalted Butter, chopped at room temperature
1 cup Caster Sugar
2 large eggs
1 Cup Plain Flour
1/3 Cup Cocoa
1 Tspn Baking Powder
2 Tspn Vanilla Extract
1 Tspn Ground Cinnamon
½ Tspn Ground Cardamom
½ Tspn Ground Star Anise
½ Tspn Ground cloves
1 Tspn Ground ginger
¾ Cup Chocolate Chips
4 cups Confectioners Icing Sugar, sifted
1 Tablespoon Vanilla Extract
½ Tspn Cinnamon
¼ Cup Milk, Room Temperature
100g Unsalted Butter, Room Temperature
To make the cupcake start with making the milk tea. Put the milk in a saucepan and put the Chai mix in and brew over low heat. Do not let it boil. Just before it’s about to boil remove from the heat and let cool to room temperature. Once at room temperature sieve the milk and set Aside.
Preheat the oven to 170 Degrees Celcius and line a 12 cup muffin tray with cupcake wrappers.
Cream the butter until light and fluffy in a mixing bowl. Then add the caster sugar a third at a time, creaming until the sugar is almost mixed out. Add eggs one at a time, beating for 1 minute after each addition. Then add vanilla extract and beat until just combined.
In a separate bowl sift the spices, baking powder, cocoa and flour.
On a low speed add a third of the flour mixture, then half the milk. Alternate until both mixtures are in, then immediately switch off mixer. Stir through with a wooden spoon the chocolate chips. Spoon into the lined muffin tray and bake for 15-20 minutes. Remove the cupcakes to cool on a wire tray.
To make the frosting, cream the butter, then add the milk, half the icing sugar and vanilla extract and beat for a few minutes. Then add the other half the icing sugar and cinnamon. Beat until a spreadable consistency. Pipe the icing onto cooled cupcakes and sprinkle with cinnamon.