I still remember vividly the first time I had my first chai latte. It was over in Europe 2013 on a cold winter’s night just before midnight. My cousin Kelly and I were waiting for a midnight train travelling from Berlin, Germany to Paris, France. I wanted something to pick me up before we embarked on our next leg of our journey so I went to the only place that was open in the train terminal at the time, Maccas. I’m always one to try new foods so when I saw an iced chai latte on the menu, I was sold. Sure, it was the middle of winter. The cashier even had to clarify that I wanted it iced cold. I insisted it was so and that was when I fell for chai lattes. But wait, there is more to this story. Kevin’s definitely the coffee drinker out of the both of us and he said he orders a ‘Dirty Chai’ when he feels like having something sweet. I didn’t even know that despite the ‘latte’ in its name there was actually no caffeine content in the drink. So by adding a shot of coffee it makes the drink ‘dirty’ hence the name. Smart little name if you ask me so I thought, why not have that as my next cupcake inspiration? So, here goes!
How To: Dirty Chocolate Chai Cupcakes
Makes approx. 12 cupcakes
What you’ll need:
– 210g self raising flour
– 2 Tbs. cinnamon
– 100g sugar
– 2 eggs
– 125g unsalted butter (softened)
– 1 tsp. vanilla essence
– 250mL of milk
– 1 tsp. baking powder
Chocolate ganache frosting
– 300g compound dark chocolate
– 300mL thickened cream
– 3 tsp. instant coffee
– 4 tsp. icing sugar
– 2 Tbs. water
1. Pre-heat oven to 180 degrees Celsius or 355 degrees Fahrenheit
2. Make the chocolate ganache first to allow it to cool completely by placing thickened cream and chocolate over a double boiler and allow to melt, stirring until silky and smooth then set aside to cool completely (place in the fridge to speed up the cooling process if you’re short on time)
3. Line or lightly grease muffin tray with paper liners/ butter
3. Cream butter and sugar together until well combined
4. Add eggs and vanilla essence and mix
5. Add 1/2 flour, baking powder and cinnamon with 1/2 milk and stir until well incorporated
6. Repeat step 5
7. Equally divide batter between cupcake moulds
8. Pop into the oven for 15-18 minutes or until cooked (check with a skewer to ensure it’s clean) then set aside to completely cool before decorating
9. Make coffee syrup by placing instant coffee, icing sugar and water together until well combined
10. Once chocolate ganache has cooled, place in mixer and mix on high for 3 -5 minutes or until lightly and fluffy
11. Decorate cupcakes as you wish!
I used a closed star tip to pipe onto the cupcakes then put dashes of the coffee syrup to top it off
This was a super easy recipe to make and definitely one for those chai lovers out there. Speaking of which, with Valentine’s day just around the corner this recipe definitely has you covered. If you do give this a go, be sure to leave a comment below!
Hope you’re all having an amazing week.