The cake of these Chai Latte Cupcakes is made with an array of fragrant spices — cinnamon, ginger, cardamom, allspice, clove, nutmeg and a dash of black pepper for a hint of spiciness.
Combining the dessert like spices of a chai latte with the toasty notes of coffee, it makes an incredible batter and such an awesome aroma when they come out of the oven. So if you love chai, you have to give these a try!

CHAI CUPCAKES

 

CHAI LATTE CUPCAKES
Author: 
Recipe type: Dessert
Cuisine: South African
 
The cake of these Chai Latte Cupcakes is made with an array of spices — cinnamon, ginger, cardamom, allspice, clove, nutmeg and a dash of black pepper for a hint of spiciness. Combining the dessert like spices of a chai latte with the toasty notes of coffee, it makes an incredible batter and such an awesome aroma when they come out of the oven. So if you love chai, you have to give these a try!
Ingredients
  • ½ Cup Oil
  • ½ Cup Brown Sugar
  • 2 Eggs
  • ½ Tsp Vanilla Extract
  • ⅓ Cup of Buttermilk
  • 1 Cup Flour
  • 1 Tsp Baking Powder
  • 1 Tsp. Cinnamon
  • ½ Tsp Cardamom
  • ½ Tsp. Ginger
  • ¼ Tsp. Allspice
  • ⅛ Tsp. Clove
  • ⅛ Tsp Nutmeg
  • Pinch of Black pepper
  • Pinch of Salt
  • ½ Tsp Bicarbonate of Soda
  • ½ Tsp Apple Cider Vinegar
Mascarpone Frosting
  • 40gr Butter softened
  • 2 Cups Icing Sugar
  • 100gr Mascarpone Cheese
  • 1 tablespoon Espresso Coffee Powder
  • 1Tbles Warm Milk
  • Dark Chocolate Espresso Beans (for decorating)
Instructions
  1. Preheat the oven to 180°C
  2. Line a 12 hole cupcake pan with cupcake liners and set aside.
  3. Before making the cupcakes, prepare the coffee for the frosting by whisking together the instant coffee and warm milk. Once mixed, set aside to cool.
  4. Sift together the flour, baking powder, cinnamon, cardamom, ginger, allspice, clove, nutmeg, black pepper and salt in a medium bowl and set aside.
  5. In a mixer, add oil and brown sugar and mix on high until light and fluffy.
  6. Beat in the eggs one at a time.
  7. Fold in the flour and buttermilk alternately and stir until combined, don’t over mix. Mix together the baking soda and vinegar in a separate bowl, then add it to the batter and mix until combined.
  8. Spoon into prepared cupcake tins until ¾ full and bake 15-20 minutes or until a toothpick comes out clean.
  9. Remove the cupcakes from the oven and allow cakes to cool completely before frosting.
Frosting
  1. In a mixer, add butter and icing sugar and mix on high for about 5 minutes.
  2. Then add the mascarpone cheese and, beat until smooth. About 2-3 minutes.
  3. With the mixer on low drizzle in the cooled espresso coffee and mix until smooth.
  4. Place the frosting into a piping bag with a star nozzle.
  5. Decorate the cooled cupcakes with frosting, and espresso beans if desired.

 

 

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