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| © 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.
See more at Half Baked Harvest
