Print

Dirty Chai Cupcakes Recipe Easy Homemade Espresso Cardamom Buttercream Delight

dirty chai cupcakes - featured image
Print Recipe

These dirty chai cupcakes combine chai spices with espresso in a tender cupcake, topped with a silky espresso cardamom buttercream. Perfect for coffee and spice lovers looking for a unique, comforting treat.

Ingredients

  • All-purpose flour – 1 ¾ cups (220g), sifted
  • Granulated sugar – 1 cup (200g)
  • Baking powder – 1 ½ teaspoons
  • Baking soda – ½ teaspoon
  • Ground cinnamon – 1 teaspoon
  • Ground cardamom – ½ teaspoon
  • Ground ginger – ¼ teaspoon
  • Salt – ¼ teaspoon
  • Unsalted butter – ½ cup (115g), softened
  • Large eggs – 2, at room temperature
  • Buttermilk – ¾ cup (180ml) or milk + 1 tsp lemon juice
  • Vanilla extract – 1 teaspoon
  • Black tea (strong brewed chai or English Breakfast) – ½ cup (120ml), cooled
  • Espresso powder – 1 tablespoon
  • Unsalted butter – 1 cup (230g), softened (for buttercream)
  • Powdered sugar – 3 cups (360g), sifted (for buttercream)
  • Espresso – 2 tablespoons, freshly brewed and cooled (for buttercream)
  • Ground cardamom – ¼ teaspoon (for buttercream)
  • Vanilla extract – 1 teaspoon (for buttercream)
  • Pinch of salt (for buttercream)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Brew your chai tea strong using about 1 tea bag in ½ cup (120ml) hot water, steep for at least 5 minutes, then cool completely.
  3. In a large bowl, whisk together the sifted flour, sugar, baking powder, baking soda, cinnamon, cardamom, ginger, and salt.
  4. In a separate bowl, cream the softened butter until light and fluffy, about 2-3 minutes with an electric mixer. Add the eggs one at a time, mixing well after each addition.
  5. Mix in the vanilla extract, cooled chai tea, and espresso powder until combined.
  6. Alternate adding the dry mixture and the buttermilk to the wet ingredients, starting and ending with the dry. Mix gently after each addition to keep the batter light.
  7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  8. Bake for 18-22 minutes. Start checking at 18 minutes by inserting a toothpick in the center; if it comes out clean or with a few moist crumbs, they’re done.
  9. Remove cupcakes from oven and cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  10. For the buttercream: Beat the softened butter on medium speed until creamy (about 2 minutes). Gradually add the powdered sugar, mixing on low to avoid a sugar cloud.
  11. Once combined, add the cooled espresso, ground cardamom, vanilla extract, and a pinch of salt. Increase speed to medium-high and beat for 3-4 minutes until light and fluffy. Adjust consistency with a teaspoon of milk if it’s too thick.
  12. Pipe or spread the buttercream generously onto the cooled cupcakes.

Notes

Use room temperature butter for best results. Sift flour and powdered sugar to avoid clumps. Avoid opening oven door in first 15 minutes to prevent cupcakes from sinking. Cool cupcakes completely before frosting to prevent melting. Espresso powder can be substituted with strong brewed coffee concentrate. For dairy-free, use vegan margarine and coconut or almond milk.

Nutrition

Keywords: dirty chai cupcakes, chai cupcakes, espresso cupcakes, cardamom buttercream, chai spice dessert, coffee cupcakes, easy cupcakes, homemade cupcakes

Find it online: https://chrisfeasts.com/dirty-chai-cupcakes-recipe-easy-homemade-espresso-cardamom-buttercream-delight/