This tea party was a baby shower for my friend "Ritzy". She definitely doesn't go for the powder blue pastel crap and neither do I. Her roots are Indian, so her mother and aunt cooked up an amazing feast of South Asian goodness. I was in charge of sweets. I decided to bake a chai tea/chocolate cupcake with spiced buttercream with a recipe adapted from the amazing Cupcake Blog. Hubby contributed Paul Newman's alphabet cookies as decorations.
Pair these with, of course, a good chai latte with lots of cardamom.
Recipe after the jump:
Chai Chocolate Cupcakes with Spiced Buttercream
Start with the Chai Spice Mix:
2 teaspoons cloves, ground
1 tablespoon cardamom, ground
2 teaspoons cinnamon, ground
2 teaspoons ginger, ground
Cake:
200 grams of dark chocolate (I like 70% cocoa)
3 sticks butter
2-1/4 cups sugar
8 eggs
1-1/4 cup flour
1/4 cup cocoa powder, unsweetened
1-1/2 teaspoons baking powder
3 teaspoons chai spice mix
pinch of salt
Frosting:
1 cup (2 sticks) butter
4-5 cups powdered sugar, sifted
1/4 cup milk
2 teaspoons chai spice mix
1 vanilla bean, split and scraped
Preheat oven to 350 degrees
1. Chop chocolate and transfer into the bowl of a standing mixer.
2. Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
3. Remove from heat and stir in sugar. Let mixture cool for 10 minutes.
4. Beat in an electric mixer for 3 minutes.
5. Add one egg at a time, incorporating it into to mix before adding the next.
6. Sift the flour, cocoa powder, baking powder, chai spice mix, and a pinch of salt into the mixture and mix until blended.
7. Scoop into paper lined muffin tins and bake at 350 F for 25 minutes or until a toothpick comes out clean.
Frosting:
1. Beat butter until creamy, scrape bowl.
2. Add 4 cups of sifted powdered sugar, milk, spice mix, and contents of scraped vanilla bean. Beat until combined.
3. Add more powdered sugar as needed to get piping consistency.
Makes about 20-24 cupcakes.
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