The first snow of the year! (Dec 5th)
I went to a Cupcake Exchange/Bake-Off as part of a Yelp event. I really like Chai, but I don’t like buttercream frosting, so I was interested as to how these would turn out. The recipe, from The Cupcake Blog, had a recipe to make your own chai spice, but I chose to buy Chai teabags and cut them open.
These cupcakes turned out surprisingly delicious! The chocolate wasn’t too deep and the cake was firm (with a crust on top) yet soft on the inside. I didn’t really get the chai flavor, but it might be because of the chai that I used and the fact that this was a chocolate cake.
This was also my first attempt at piping frosting (which I think turned out alright). I tried to make chocolate mint leaves, but I didn’t put enough chocolate on the leaves so when I peeled the chocolate off, the leaves broke. I was able to salvage about three leaves from the fifty I attempted to make and put silver dragees on the rest.
I didn’t win first place, but I did win third (which I later learned was actually 4th place after some math was recalculated). The first place winner was a blow-torched graham cracker crust S’mores cupcake and second place was an Irish Car Bomb cupcake, which I couldn’t really compete with. If I had a molten lava center to this cake, I’m sure I would have won!
Bad quality photo, but the box is so cute! These were $2.99 from Target.
Cupcake Exchange: Chocolate Chai Spice Recipe
By December 29, 2009Published:
- Yield: 24 cupcakes (24 Servings)
These treats, adapted from Cupcake BakeShop by chockylit, are perfect for tea time.
- 200 grams dark chocolate chopped
- 3 sticks unsalted butter
- 2¼ cups sugar
- 8 eggs
- 1¼ cups all purpose flour
- ¼ cup Unsweetened Natural Cocoa Powder
- 1½ teaspoons baking powder
- 3 teaspoons chai tea
- pinch salt
- 1 cup unsalted butter
- 4 cups powdered sugar sifted
- ¼ cup milk
- 2 teaspoons chai tea
- 2 teaspoons ginger minced
- Chop the chocolate and add in a heat-safe bowl. Place the bowl over simmering water and melt, stirring frequently until smooth.
- Remove from heat and stir in the sugar. Let cool for 10 minutes before beating with a mixer for 3 minutes.
- Add one egg at a time until incorporated. Sift the dry ingredients and add to mixer. Stir until no chunks are visible.
- Fill cupcake liners 3/4 full and bake at 350 for 25 minutes.
- For frosting: Whip butter with mixer until creamy. Add the powdered sugar gradually, then add milk, chai tea, and ginger. Beat until combined.
- If needed, add more sugar until it reaches the desired consistency. Pipe onto cooled cupcakes.