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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