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Chocolate Chai Spice Cupcakes

  • 70minutes
  • 374calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D
MineralsNatrium, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 9.85 ml fennel seeds

  2. 9.85 ml cloves

  3. 14.79 ml ground cardamom

  4. 9.85 ml ground cinnamon

  5. 9.85 ml ground ginger

  6. 200 g bar of valrhona 61% cacao

  7. 354.88 ml butter

  8. 532 1/32 ml sugar

  9. 8 eggs

  10. 295.73 ml flour

  11. 59.14 ml unsweetened cocoa powder

  12. 7 1/39 ml baking powder

  13. 1/4 ml salt

  14. 236 1/29 ml butter

  15. 946 1/36-1182.95 ml powdered sugar , sifted

  16. 59.14 ml milk

  17. 9.85 ml minced fresh ginger

Instructions Jump to Ingredients ↑

  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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