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Chocolate Bourbon Chai Latte Cupcakes

Chocolate Bourbon Chai Latte Cupcakes with Butter Pecan Frosting
© Provided by Half Baked Harvest

From: Half Baked Harvest

Each cupcake is frosted with the most delicious creamy butter pecan frosting and finished with a sprinkling of toasted brown sugar pecans. Soo much here to love!

Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 15 cupcakes

Read More: Double Strawberry Cupcakes

Ingredients

Chai Spice

  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon all-spice
  • 1/2 teaspoon ground cloves
  • 1/8 teaspoon ground black pepper

Cupcakes

  • 1 cup milk
  • 2 bags chai tea
  • 1/2 cup melted coconut oil
  • 3/4 cup packed dark brown sugar
  • 1 tablespoon vanilla extract
  • 3 tablespoons bourbon
  • 2 large eggs
  • 1 1/2 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup raw pecans

Butter Pecan Frosting

  • 2 sticks salted butter, at room temperature
  • 1 cup packed dark brown sugar
  • 1/2 cup heavy cream
  • 2-3 cups powdered sugar
  • 1 tablespoon vanilla extract

Instructions

  • To make the chai spice. In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper. Reserve the chai spice blend for the cupcake batter.
  • To make the cupcakes. Preheat oven to 350° F. Line 15 cupcake molds with paper liners. Bring the milk to a gentle boil in a small pot. Remove from the heat and add the tea bags, cover, and steep 10 minutes.
  • In a large mixing bowl, beat together the coconut oil, brown sugar, vanilla, bourbon, and eggs until combined. Add the flour, cocoa powder, baking powder, baking soda, salt, and 3 teaspoons of the chai spice mix (or more to your taste). Stream in the chai milk, beating until just combined.
  • Divide the batter evenly among the prepared pan. Transfer to the oven and bake 22-25 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.
  • During the same time, line a baking sheet with parchment. Toss the pecans with 1 tablespoon bourbon, 1 tablespoon brown sugar, 1 -2 teaspoons chai spice, and a pinch of salt. Bake 8-10 minutes, until toasted. Once cool, chop.
  • To make the frosting. Melt together 1 stick butter, brown sugar, and cream in a medium saucepan. Bring to a boil and cook 2 minutes, or until the sugar has dissolved. Add a pinch of salt. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15 minutes or until cool to touch.
  • Grab the cooled butter mixture from the freezer and add the remaining 1 stick butter, vanilla, and powdered sugar to the bowl. Beat together until well combined, adding more sugar as needed.
  • Frost each cupcake and sprinkle with pecans.
Read More: Skeleton Frame Cupcakes Recipe

See more at Half Baked Harvest

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A Part of Julius LLC
Made with in NYC by Julius Choudhury
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Cake Magazine: Chocolate Bourbon Chai Latte Cupcakes
Chocolate Bourbon Chai Latte Cupcakes
You can’t beat these cute little bite-size pecan pie cupcakes. They’ll be the hit of your Thanksgiving dessert table!
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https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnRShwuVC1L0HgJ_C0IMfckRdWGphmeWnzjoP-wiz8_eO9v_EtYa4-xWLoJdefOPgwGMpCcXWsH_H1ckpnCz6XK43LRDASY8Z7sm5WHJPICKZ2wksNO1TKi-jZ9N8rfypHmGdSmVfAe4s7eGtHxILljsW7l_tgGFIlA-ADBffUbBl9Ujr4NxXTLl4jQg/s72-c/Chocolate-Bourbon-Chai-Latt.jpg
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