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Saturday, April 18, 2015

Chocolate Chai Spice Cupcakes

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

  • Servings: 24
  • 2 teaspoons fennel seeds
  • 2 teaspoons cloves
  • 1 tablespoon ground cardamom
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 200 g bar of valrhona 61% cacao
  • 1 1/2 cups butter
  • 2 1/4 cups sugar
  • 8 eggs
  • 1 1/4 cups flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 pinch salt
  • 1 cup butter
  • 4 -5 cups powdered sugar, sifted
  • 1/4 cup milk
  • 2 teaspoons minced fresh ginger

Recipe

  • 1 with a small food processor, grind up the whole fennel and cloves.
  • 2 transfer to a small bowl and add remaining spices. mix to combine.
  • 3 chop chocolate and transfer into the bowl of a standing mixer.
  • 4 add butter to the chocolate and place the bowl over a pan of simmering water. stir until chocolate melts and butter is combined.
  • 5 remove from heat and stir in sugar. let mixture cool for 10 minutes.
  • 6 beat in an electric mixer for 3 minutes.
  • 7 add one egg at a time, mixing for 30 seconds between each.
  • 8 sift the flour, cocoa powder, baking powder, chai spice mix, and a pinch of salt into the mixture and mix until blended.
  • 9 scoop into cupcake cups and bake at 350 f for 25 minutes or until a toothpick comes out clean.
  • 10 beat butter until creamy, scrape bowl.
  • 11 add 4 cups of sifted powdered sugar, milk, spice mix, and ginger. beat until combined.
  • 12 add more powdered sugar as needed to get piping consistency.
  • 13 assemble cooled cupcakes.

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