Chai Tea Cupcakes With Chocolate Buttercream Frosting Recipes

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CHAI FROSTING RECIPE



Chai Frosting Recipe image

This easy Chai Frosting recipe is naturally flavored with instant chai concentrate and masala chai spices. Use it to frost cakes, cookies, or cupcakes.

Provided by Lindsey Goodwin

Categories     Dessert     Cake     Ingredient

Time 1h20m

Number Of Ingredients 8

1 stick/1/2 cup butter (room temperature)
1/2 tsp. cinnamon (ground)
1/2 tsp vanilla extract (pure)
1/4 tsp. nutmeg (ground)
1/8 tsp. cardamom (ground)
1/8 tsp. salt (sea)
2.5 cups sugar (confectioners, sifted)
4 tbsp. instant chai concentrate (such as Rishi's Masala Chai Tea Concentrate)

Steps:

  • In a medium-sized mixing bowl, cream all the ingredients except for the confectioners' sugar and chai tea concentrate.
  • Once the butter mixture is light and fluffy, begin adding the sugar 1 heaping tablespoon at a time. Beat the mixture as you add the sugar, or beat it until it is smooth in between adding each scoop.
  • Add 3 tablespoons of the chai concentrate. Beat until smooth
  • Add more chai concentrate as needed to achieve the desired consistency.
  • If desired, chill the frosting before using it to ice cake, cupcakes, or other baked goods.

Nutrition Facts : Calories 569 kcal, Carbohydrate 41 g, Cholesterol 122 mg, Fiber 0 g, Protein 1 g, SaturatedFat 29 g, Sodium 408 mg, Sugar 40 g, Fat 46 g, ServingSize About 2 cups (8 servings), UnsaturatedFat 0 g

CHAI LATTE CUPCAKES



Chai Latte Cupcakes image

Soft and moist chai latte cupcakes prepared with chai tea, chai spices, and topped with whipped chai buttercream. This simple cupcake recipe tastes exactly like your favorite coffeehouse chai latte drink.

Provided by Sally

Categories     Cupcakes

Time 3h20m

Number Of Ingredients 23

2 and 1/2 teaspoons ground cinnamon
1 and 1/4 teaspoons ground ginger
1 and 1/4 teaspoons ground cardamom
1/2 teaspoon ground allspice
1 bag chai tea
1/2 cup (120ml) whole milk, at room temperature
1 and 3/4 cups (207g) cake flour* (spoon & leveled)
3 and 1/2 teaspoons chai spice mix (above)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
3 large egg whites, at room temperature*
2 teaspoons pure vanilla extract
1/2 cup (120g) sour cream or plain yogurt, at room temperature
1 and 1/2 cups (345g) unsalted butter, softened to room temperature
5.5 - 6 cups (660-720g) confectioners' sugar
2 teaspoons chai spice mix, divided
1/4 cup (60ml) heavy cream
2 teaspoons pure vanilla extract
pinch of salt
optional for garnish: cinnamon sticks + mix the remaining chai spice mix

Steps:

  • Mix all of the chai spices together. You'll have 5 and 1/2 teaspoons to use between the cupcake batter, buttercream, and garnish.
  • Bring milk to a boil or heat in the microwave for 1-2 minutes. Pour over tea bag and steep for 20-30 minutes. This chai milk is the milk you'll use in the cupcake batter. This can be done the day before and refrigerated overnight. Make sure the chai milk is room temperature before adding to the cupcake batter.
  • Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-3 liners - this recipe makes 14-15 cupcakes. Set aside.
  • Whisk the cake flour, 3 and 1/2 teaspoons of chai spice mix, the baking powder, baking soda, and salt together. Set aside.
  • Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour and mix in the chai milk *just* until combined. Do not overmix. Batter will be slightly thick and smell incredible!
  • Pour/spoon the batter into the liners. Fill only 2/3 full to avoid baking over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. For around 35 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
  • With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Stop the mixer and add 5 and 1/2 cups (660g) confectioners' sugar, the heavy cream, 1 and 3/4 teaspoons chai spice mix, the vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes. If frosting looks curdled or greasy, it's best to beat in more confectioners' sugar to smooth it out. Beat in up to 1/2 cup (60g) more confectioners' sugar to smooth out if needed. If frosting seems too thick to pipe or spread, beat in another Tablespoon (15ml) of cream. Taste and beat in another pinch of salt if frosting is too sweet.
  • Frost cooled cupcakes and serve. I used Wilton 8B piping tip, stuck a cinnamon stick in some of them, and sprinkled with a mix of the remaining chai spice mix and a pinch of granulated sugar.
  • Cover and store leftovers in the refrigerator for up to 5 days.

CHAI CUPCAKES



Chai Cupcakes image

If you are a fan of Chai tea and Chai lattes, this is a way to incorporate those flavors into your sweets.

Provided by Aimee Power

Categories     Desserts     Cakes     Cupcake Recipes

Time 35m

Yield 12

Number Of Ingredients 15

1 cup milk
2 black tea bags
2 chai tea bags
½ cup plain yogurt
¾ cup white sugar
¼ cup canola oil
1 teaspoon vanilla extract
1 cup all-purpose flour
¼ teaspoon baking soda
½ teaspoon baking powder
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
1 pinch ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups.
  • Heat the milk in a saucepan until almost boiling. Remove from the heat and add the black tea and chai tea bags. Cover and let stand for 10 minutes. Wring out the tea bags into the milk and discard bags. In a medium bowl, whisk together the tea-milk, yogurt, sugar, oil and vanilla. In a large bowl, stir together the flour, baking soda, baking powder, cinnamon, ginger, cloves, salt and pepper. Pour the wet ingredients into the dry mixture and stir until blended. Spoon the batter into the prepared cups, dividing evenly.
  • Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting (I prefer vanilla).

Nutrition Facts : Calories 147.4 calories, Carbohydrate 22.8 g, Cholesterol 2.2 mg, Fat 5.3 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 159.4 mg, Sugar 14.2 g

CHOCOLATE CHAI CUPCAKES WITH BUTTERCREAM FROSTING



Chocolate Chai Cupcakes With Buttercream Frosting image

Make and share this Chocolate Chai Cupcakes With Buttercream Frosting recipe from Food.com.

Provided by Pinay0618

Categories     Dessert

Time 1h19m

Yield 24 cupcakes

Number Of Ingredients 16

1/3 cup sugar
1 (8 ounce) package cream cheese, softened
1 egg
1 1/2 cups boiling water
5 chai-flavored tea bags
1 (18 1/4 ounce) package chocolate cake mix
1/2 cup land o lakes butter, melted, cooled slightly
3 eggs
3 tablespoons reserved prepared chai-flavored tea
3/4 cup milk
1/4 cup all-purpose flour
4 teaspoons unsweetened cocoa
1 cup land o lakes butter, softened
1 cup sugar
1/4 teaspoon ground cinnamon
ground cinnamon or nutmeg, if desired

Steps:

  • Heat oven to 350°F Place paper baking cups into muffin pan cups; set aside.
  • Combine all filling ingredients in medium bowl. Beat at medium speed until creamy; set aside.
  • Combine boiling water and tea bags in glass measuring cup, let stand 5 minutes. Remove tea bags, squeezing out excess liquid. Add enough water, if necessary, to equal 1 1/2 cups.
  • Reserve 3 tablespoons prepared tea; set aside. Place remaining prepared tea in large bowl; add cake mix, melted butter and eggs. Beat at low speed 30 seconds. Beat at medium speed, scraping bowl often, until creamy.
  • Spoon about 2 tablespoons cake batter into each prepared muffin cup. Top each with 1 tablespoon filling. Spoon additional cake batter over filling until cups are about 2/3 full. (DO NOT OVERFILL.) (Batter does not have to cover filling completely.) Bake for 19 to 22 minutes or until toothpick inserted comes out clean. Cool completely.
  • Combine 3 tablespoons reserved prepared tea and milk in 2-quart saucepan. Add flour and cocoa; whisk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and just comes to a boil (4 to 6 minutes). Remove from heat; cool about 15 minutes.
  • Combine 1 cup butter, 1 cup sugar and cinnamon in medium bowl. Beat at high speed until creamy. Continue beating, gradually adding cocoa mixture, 1 tablespoon at a time, until light and creamy and sugar is dissolved. Frost or pipe cooled cupcakes. Sprinkle with cinnamon, if desired. Store refrigerated.

CHAI TEA CUPCAKES



Chai Tea Cupcakes image

Make and share this Chai Tea Cupcakes recipe from Food.com.

Provided by chef FIFI

Categories     Dessert

Time 45m

Yield 30 mini cupcakes

Number Of Ingredients 15

30 mini cupcake liners
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 cup instant chai tea mix
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter (1 stick)
3/4 cup sugar
2 large eggs
1/3 cup milk
1/2 teaspoon vanilla
3/4 cup softened cream cheese, from the tub
1/4 cup instant chai tea mix
1/4 cup powdered sugar
cocoa or powdered sugar, to garnish

Steps:

  • Preheat oven to 350 degrees.
  • Line mini muffin pans with liners.
  • Combine flour, chai mix, cocoa, baking powder and salt and whisk together.
  • In a large mixing bowl, combine butter and sugar and cream together (approx 3 minutes).
  • Add eggs one at a time and beat well.
  • Add vanilla.
  • On low speed, alternate adding flour and milk into the creamed butter mixture and beat.
  • Fill cupcake cups with batter 3/4 full.
  • Bake for approximately 15 minutes or until done.
  • Let cakes cool completely.
  • Combine all the ingredients and mix until smooth.
  • Refridgerate until cakes have cooled.
  • Frost cakes.
  • Sprinkle cocoa powder or powdered sugar on top frosting as a garnish.
  • *TIP--To make it easier to fill mini cupcakes holders, place batter in a large plastic ziplock bag, snip off a bit on the corner.

Nutrition Facts : Calories 94.3, Fat 5.7, SaturatedFat 3.5, Cholesterol 29, Sodium 55.3, Carbohydrate 9.9, Fiber 0.3, Sugar 6, Protein 1.6

CHOCOLATE WHIPPED CREAM FROSTING



Chocolate Whipped Cream Frosting image

If you're looking for the perfect frosting for any sweet recipe, you can't go wrong with this creamy, fluffy Chocolate Whipped Cream Frosting. Our chocolate whipped cream uses just 4 ingredients, so you can easily pull it together while other parts of your dessert are baking or chilling. Check out how to make Chocolate Whipped Cream Frosting in one simple step.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 10m

Yield 12

Number Of Ingredients 4

1 1/2 cups whipping (heavy) cream
1 1/4 cups powdered sugar
1/3 cup baking cocoa
1/2 teaspoon vanilla

Steps:

  • Beat all ingredients in chilled large bowl with electric mixer on high speed until stiff.

Nutrition Facts : Calories 150, Carbohydrate 15 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1/12 of Recipe, Sodium 10 mg, Sugar 13 g, TransFat 0 g

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