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As you may have gathered from the last few recipes I’ve posted, I’ve been trying to incorporate some healthier foods and recipes into the Peaches, Please repertoire. This is not one of those times. This is a full-fledged, luscious dessert that uses butter, cream, chocolate, sugar etc. It’s kind of ridiculous and wonderful.

I’ve been working on the cake recipe for a while. I adapted it from the Saveur Very Moist Chocolate Cake recipe, and I think I’ve finally gotten the recipe where I wanted it, which is why I’m now sharing it with you!

I’m also pretty pumped about the frosting. Now, one could take a shortcut and steep chai tea bags in the milk rather than using the spice blend from below, but seriously, it’s worth it. The loose spices and tea lend a rich, aromatic, slightly spicy note to the frosting, which pairs so nicely with the chocolate cupcake. I’ve also become a huge fan of this style of frosting because it is one of the few butter cream styles that doesn’t taste overly of butter. Plus, it’s pretty stable, which makes for a better frosting experience.

 

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Chocolate Cake – makes 24 cupcakes
1 C Buttermilk
5 oz Bittersweet Chocolate Chips
2 Tbs Cocoa Powder
1/2 C Butter, unsalted (1 stick)
1/2 C Shortening
3 Eggs
1/3 C Water, boiling
1 tsp Baking Soda
3/4 C Sugar
1 C Light Brown Sugar
1/4 tsp Coffee Extract
1 tsp Vanilla
1/2 tsp Salt
2 C Flour

 

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Chai Frosting – enough to frost at least 30 cupcakes
2/3 C Cream
3 C Whole Milk
1 Tbs Cardamom Pods
1 Tbs Whole Cloves
8 Star Anise
2 Tbs Black Peppercorns
1 Tbs Ginger, powdered
1 Tbs Cinnamon, powdered
4 Cinnamon Sticks
2 Vanilla Beans (optional)
2 1/2 Tbs Black Tea, loose
1 tsp Salt
2/3 C Flour
3 C Sugar
3 C Butter, unsalted, room temperature & cut into 1″ chunks
2 tsp Vanilla

 

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Preheat the oven to 350º F and line 24 muffins tins with papers or grease the muffin tins.

Heat the buttermilk until just simmering. Put the bittersweet chocolate in a bowl and pour the hot buttermilk over it. Cover and set aside.

In a separate, small bowl, dissolve the baking soda into the 1/3 C boiling water.

 

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Sift together the flour, cocoa powder and salt.

Combine the butter, shortening and sugars in the bowl of a stand mixer. Cream until light and fluffy. Add the eggs, one at a time, beating until just incorporated.

Go back to the buttermilk & chocolate. The chocolate should be melted at this point, so stir it into the buttermilk. Add the flour mixture and the chocolate buttermilk to the butter & sugar in batches, starting and ending with the flour. Once those have been incorporated, add the dissolved baking soda and the vanilla and coffee extracts.

 

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Spoon the batter into the prepared cupcake tins and bake for 20 to 30 minutes – until a toothpick in the center of a cupcake comes out clean. Let the cupcakes sit for a few minutes before turning out on to a wire rack to cool.

 

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While the cupcakes are cooling, start on the frosting;

Start by combining the milk, cream, cardamom, cloves, star anise, peppercorns, ginger, cinnamon, cinnamon sticks, vanilla beans and loose tea in a sauce pot. Make sure the vanilla has been sliced down the length of the bean before adding to the milk. Gently heat the milk and spices until it reaches a simmer and then set it aside to steep for at least ten minutes.

 

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When that has finished, strain out all the spices using a fine mesh sieve or cheese cloth. Add the steeped milk to a pot, along with the sugar and flour and whisk to combine. Heat the mixture, stirring all the while, until it starts to boil and it has thickened considerably.

 

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Pour the now gooey frosting base into the bowl of a stand mixer and beat with the paddle attachment on high until the base has completely cooled (about 10 minutes). Add the butter, a little at a time, until it has all been incorporated. Finish the frosting off with the vanilla extract. Frost the cupcakes using your favorite methods. Here, I just used a ziplock bag with the corner cut off to pipe the frosting. Garnish with a little bittersweet chocolate “zest” if desired.

 

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Chocolate Cupcakes with Chai Frosting
 
Recipe By:
Recipe Type: www.peachesplease.com
Serves: 24
Ingredients
  • Chocolate Cake - makes 24 cupcakes
  • 1 C Buttermilk
  • 5 oz Bittersweet Chocolate Chips
  • 2 Tbs Cocoa Powder
  • ½ C Butter, unsalted (1 stick)
  • ½ C Shortening
  • 3 Eggs
  • ⅓ C Water, boiling
  • 1 tsp Baking Soda
  • ¾ C Sugar
  • 1 C Light Brown Sugar
  • ¼ tsp Coffee Extract
  • 1 tsp Vanilla
  • ½ tsp Salt
  • 2 C Flour
  • Chai Frosting - enough to frost at least 30 cupcakes
  • ⅔ C Cream
  • 3 C Whole Milk
  • 1 Tbs Cardamom Pods
  • 1 Tbs Whole Cloves
  • 8 Star Anise
  • 2 Tbs Black Peppercorns
  • 1 Tbs Ginger, powdered
  • 1 Tbs Cinnamon, powdered
  • 4 Cinnamon Sticks
  • 2 Vanilla Beans (optional)
  • 2½ Tbs Black Tea, loose
  • 1 tsp Salt
  • ⅔ C Flour
  • 3 C Sugar
  • 3 C Butter, unsalted, room temperature & cut into 1" chunks
  • 2 tsp Vanilla
Instructions
  1. Preheat the oven to 350º F and line 24 muffins tins with papers or grease the muffin tins.
  2. Heat the buttermilk until just simmering. Put the bittersweet chocolate in a bowl and pour the hot buttermilk over it. Cover and set aside.
  3. In a separate, small bowl, dissolve the baking soda into the ⅓ C boiling water.
  4. Sift together the flour, cocoa powder and salt.
  5. Combine the butter, shortening and sugars in the bowl of a stand mixer. Cream until light and fluffy. Add the eggs, one at a time, beating until just incorporated.
  6. Go back to the buttermilk & chocolate. The chocolate should be melted at this point, so stir it into the buttermilk. Add the flour mixture and the chocolate buttermilk to the butter & sugar in batches, starting and ending with the flour. Once those have been incorporated, add the dissolved baking soda and the vanilla and coffee extracts.
  7. Spoon the batter into the prepared cupcake tins and bake for 20 to 30 minutes - until a toothpick in the center of a cupcake comes out clean. Let the cupcakes sit for a few minutes before turning out on to a wire rack to cool.
  8. While the cupcakes are cooling, start on the frosting;
  9. Start by combining the milk, cream, cardamom, cloves, star anise, peppercorns, ginger, cinnamon, cinnamon sticks, vanilla beans and loose tea in a sauce pot. Make sure the vanilla has been sliced down the length of the bean before adding to the milk. Gently heat the milk and spices until it reaches a simmer and then set it aside to steep for at least ten minutes.
  10. When that has finished, strain out all the spices using a fine mesh sieve or cheese cloth. Add the steeped milk to a pot, along with the sugar and flour and whisk to combine. Heat the mixture, stirring all the while, until it starts to boil and it has thickened considerably.
  11. Pour the now gooey frosting base into the bowl of a stand mixer and beat with the paddle attachment on high until the base has completely cooled (about 10 minutes). Add the butter, a little at a time, until it has all been incorporated. Finish the frosting off with the vanilla extract. Frost the cupcakes using your favorite methods. Here, I just used a ziplock bag with the corner cut off to pipe the frosting. Garnish with a little bittersweet chocolate "zest" if desired.
 

chocolatechaicupcakes-

 

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