Chocolate Chai latte Cupcakes Recipe

Item: Chocolate Chai latte Cupcakes
Author: Mons Flavors

Chocolate Chai latte Cupcakes

Prep time:
15 mins

Cook time:
20 mins

Total time:
35 mins

Servings:
9

Ingredients:

150g almond meal

100g coconut sugar (alternatively use brown sugar)

50g corn flour

50g cocoa powder

2 tsp baking powder

1 teaspoon Mon’s Flavors Chai latte Spice blend

¼ tsp salt

⅛ tsp xanthan gum

150g butter, room temperature, cubed

¼ cup milk

1 egg

1/2 teaspoon vanilla essence

CHAI LATTE BUTTER CREAM

200g butter, room temperature

350g icing sugar

1 ½ tbsp. Mon’s Flavors Chai latte Spice blend

2 tbsp. milk

¼ tsp salt

Finely chopped dark chocolate, to garnish

Chocolate Chai Cupcakes — If you love Mons Chai latte spice blend and want to extend your culinary skills in kitchen using this blend then lets make these Gluten -Free Chocolate Chai cupcake treats. Chai is my go to drink, rain or sunshine I always look forward having this blend in my cup every morning. since I love to experiment new recipes using my blends, I made these luxurious chai cupcakes which have bold flavors coming through and having butter cream icing on top is the best way to finish off this delicious treat. These recipes are an example that how you can use these blends in all together different ways. Keep things simple and create something special for your family and friends. Believe me you will enjoy making these ! Do share your feedback if you make these on my Instagram or Facebook #monsflavors

Method:

Preheat oven to 160°C. Fill 9-10 muffin holes with paper cupcake cases.

Place all ingredients in the bowl of a stand mixer fitted with a paddle attachment. Briefly mix to combine.

Add butter and mix on low for 30 seconds for the mixture to come together. Add milk and beat on low to incorporate, then increase to medium and beat for 30 seconds.

Add egg and vanilla, and beat on medium to incorporate. Finally, increase speed to medium-high and beat for 30 seconds. The mixture should be thick and creamy.

Fill each cupcake case until ⅔ full. Bake for 20 minutes or until risen and lightly springy to the touch. Remove cupcakes and transfer to a cooling rack until completely cooled.

Meanwhile, make the buttercream. Clean and dry the bowl of your stand mixer and add butter. Beat on medium-high for 5 minutes until light and creamy.

Add half the sugar, and mix on medium-low until incorporated. Add remaining sugar, increase to medium and continue mixing to incorporate. Then increase to medium-high and beat for 1 minute.

Add chai spice, milk and salt, and beat for 1 minute. The mixture should be very light and fluffy.

When cupcakes have fully cooled, pipe swirls of buttercream onto each. Sprinkle with chopped dark chocolate and enjoy!

Notes:

You can swap sugar with coconut sugar or jaggery if you want but by adding these alternative sugar you wont reach white color icing . It will be brown icing in color

If you are vegan you can use vegan butter which is easily available in New world, Countdown , BinnInn store