Cocoa Chai Latte Cupcakes
The perfect birthday cupcakes with our cocoa chai mix.
Ingredients for the cupcakes:
- 175 g unsalted butter, softened
- 175 g self-raising flour
- 175 g cane sugar
- 3 large eggs, room temperature
- 1/2 teaspoon vanilla extract
- 2 teaspoons cocoa chai mix
Ingredients for the icing:
- 125 g unsalted butter, room temperature
- 300 g cane sugar
- 2 teaspoons cocoa chai mix
- 1/2 teaspoon vanilla extract
- 2 tablespoons whole milk
Preparation:
- Preheat the oven to 170 °C and prepare a 12-hole muffin tray with muffin cases.
- In the bowl of a stand mixer, mix the butter and sugar until light and creamy, about 3-5 minutes. Add the eggs, one at a time, scraping the bowl between each addition.
- Add half of the flour and mix until well combined, then add the vanilla extract, remaining flour and spices (including cocoa chai mix). Mix until well combined.
- Using an ice cream scoop, fill each muffin tin 2/3 full and bake for 20 minutes, until the batter has risen and feels good to the touch. Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool.
- For the frosting, beat the butter in the bowl of an electric mixer until pale and soft. Add the powdered sugar, spices (including cocoa chai mix), vanilla extract and 1 tablespoon milk. Set the mixer to low and gradually increase the speed. Beat for 5 minutes.
- Once the cupcakes have cooled, fill the frosting into a piping bag fitted with an open star nozzle and pipe a sweet swirl onto each cake. Sprinkle with a little cinnamon.