Chocolate Cupcakes with Chai Buttercream FrostingKelsey Banfield
The other day I had to whip up a batch of chocolate cupcakes for a friend and wanted to give them a cool, unique topping. Since she likes chai like I do I decided to make a fun chai buttercream frosting. Chai and chocolate go hand and hand and I loved that it leant a slightly adult twist to a common dessert. To give the frosting the chai flavor I ended up steeping the milk with chai tea bags before adding it to the buttercream mixture. The flavor was just the right amount of spicy vanilla without overpowering the chocolate cake. It is a fun twist on a favorite flavor, I think I’ll try to use it to ice a cake next!
Chocolate Cupcakes with Chai Buttercream Frosting
1 batch perfect chocolate cupcakes
For the Frosting:
2 sticks unsalted butter, room temperature
4 cups powdered sugar
1/4 cup milk
1 chai tea bag
1/4 cup hot water
1. To make the frosting, steep the tea bags in the water for 15 minutes. Remove the tea bag and stir the warm tea into the cold milk. Set aside.
2. In a mixing bowl cream the butter and sugar until smooth. Add in the tea infused milk and milk again. Ice the cupcakes once they have cooled completely.