By: Angela Keyser, Marketing Manager
Who doesn’t love cupcakes? I love having an excuse to make them and, I must say, my son doesn’t mind either! Of course, he always thinks it’s someones birthday when there are cupcakes around so he sang “Happy Birthday” to me while we whipped these up. (Hey, I’ll turn 21 again any day!)
Chocolate and chai are one of those combinations made in heaven. So, when I found this recipe I had to give it a try. (I also like it because, unlike most chai cupcake recipes, this one uses real chai tea and not an instant blend that is oftentimes loaded with sugar….not that we’re counting calories with this recipe!) I tweaked a few things but must give credit to the original author Land O Lakes. (The midwestern dairy cooperative my family farm was a part of for over 25 years.)
For some of you, this recipe may be a little overkill on the dairy. If that’s the case, I’d omit the cream cheese filling. The chocolate batter is sufficiently rich enough and your cupcakes will be adequate size. Make sure you give the frosting a try, though. I found it highlighted the beautiful balance chocolate and chai have. Enjoy!Cream Cheese Filling 1/3 cup sugar 8oz. cream cheese, softened 1 egg Chocolate Batter 1 1/2 cups boiling water 10 teaspoons loose leaf Organic Masala Chai Tea 1 package chocolate or fudge cake mix 1/2 cup melted butter 3 eggs Frosting 3 tablespoons reserved chai tea 3/4 cup milk 1/4 cup all purpose flour 4 teaspoons unsweetened cocoa 1 cup butter 1 cup sugar 1 teaspoon cinnamon
Step 1: Preheat your oven to 350 degrees.
Step 2: Have your assistant fill 24 cupcake tins with paper liners
Step 3: Blend filling ingredients (sugar, cream cheese & egg) and set aside.
Step 4: Steep 10 teaspoons of loose leaf Organic Masala Chai Tea in 1 1/2 cups boiling water for 5 minutes. Then strain to remove tea and add enough water to the tea to equal 1 1/2 cups. Set aside 3 tablespoons of tea for the frosting.
Step 5: Combine tea, chocolate cake mix, melted butter and eggs in a large bowl and mix until well blended, a minute or two.
Step 6: Fill all cupcake liners with approximately 1-2 tablespoons of chocolate batter.
Step 7: Add 1 tablespoon of cream cheese filling to each cupcake.
Step 8: Top cupcakes with remaining chocolate batter making sure to not fill more than 2/3-3/4 of the cupcake liner. If you fill them too full, the cupcakes will overflow and they won’t look like the cute ones on Cupcake Wars. ;0)
Step 9: Bake for 18-22 minutes. Let cool.
Step 10: Combine tea, milk, flour and cocoa in a saucepan and whisk until well incorporated. Bring to a simmer over medium heat, stirring constantly. Mixture will become thick. Let cool for 15 minutes.
NOTE: Be careful to pay close attention to keeping the heat under control (not boiling) and stirring often. Leaving the pot unattended will result in a curdled mess!
Step 11: Mix sugar, butter and cinnamon together. Slowly add cocoa mixture and mix until sugar is dissolved.
Step 12: Frost your cupcakes. Sprinkle a little cinnamon on if you’d like and devour!