My friend Tina and I have both been dieting lately.
I don’t even care who you are. Being on a diet is really stupid. Even when it’s working, and you’re seeing results, and you’re halfway to your goal…it still sucks and is stupid.
Also, people are so judgy about dieting. Everybody has an opinion, and they’re rarely nice…or supportive.
Tina and I decided to show support to each other by making cupcakes for breakfast – using breakfast foods in them, so they still totally count as breakfast.
Because sometimes, the only support is to take a freaking break from your diet and have a delicious cupcake for breakfast, OKAY? WHAT.
You know it’s true.
I decided my cake for breakfast was going to be tea-inspired, and I revisited my Vanilla Chai Tea Cupcakes. Except I added chocolate.
1. I use coffee. When you bake the cupcakes, the coffee flavor dissipates, but it helps to make the chocolate much richer.
2. I dissolve the cocoa powder in the hot coffee. I suppose you could skip this step, but I have always made it this way, and it’s wonderful.
To help make these extra chai flavored, I not only used traditional chai spices, such as cinnamon and cardamom, but I also steeped some chai tea in hot milk. Since I add milk to the recipe anyway, it’s the perfect way to boost the chai spice.
I frosted these cupcakes with the same milk chocolate frosting that I used on my Death by Chocolate Cupcakes , but with a twist: I added a generous amount of ground cinnamon. Best. Decision. Ever.
I decorated the cookies, by covering them in a thin layer of frosting, and then rolling them in India Tree Dark Chocolate Decoratifs. Then, I added a swirl of extra frosting on top.
These are incredible cupcakes. They’re two of my favorite things in all the world, chocolate and chai, all mixed up and delicious together. I always questioned the idea of mixing chocolate and chai together in the past, but no more. These cupcakes have won me over. I may never have one without the other ever again.
Make these. You’ll see. And then you’ll be wanting chocolate and chai together forever, too.
Don’t forget to stop over at Sugar Bean Bakers and check out Tina’s crazy yummy Waffle Crisp Cupcakes. Cereal and cupcakes…you know you want to.
FOR THE CUPCAKES
1/2 cup (4 ounces or 125 ml) strong brewed coffee, hot
3/4 cup (42 grams) cocoa powder
1/2 cup (4 ounces or 125 ml) hot milk
2 chai tea bags
1 1/2 cups (191 grams) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon cardamom
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature
1 cup (200 grams) sugar
2 eggs, at room temperature
1 teaspoon (5 ml) vanilla extract
FOR THE FROSTING
1/2 cup (1 stick) unsalted butter, at room temperature
2 cups (about 8 ounces) confectioners’ sugar
1/4 cup cocoa powder
2 teaspoons ground cinnamon
pinch of salt
1 to 2 tablespoons heavy cream
1 teaspoon vanilla extract
To make the cupcakes: In a small saucepan, warm the milk until it just simmers. Remove from heat and add the tea bags. Steep for 10 minutes. Remove the tea bags and set aside.
In a medium bowl, or a two cup measuring cup, stir the coffee and cocoa powder together until dissolved. Stir in the steeped milk. Set aside until cooled to room temperature, or place in the refrigerator for about 30 minutes.
Once the cocoa/coffee mixture has cooled, preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake liners; set aside.
In a medium bowl sift together the flour, baking soda, baking powder, salt, cinnamon, cardamom, ginger, nutmeg, and cloves; set aside.
In a large bowl, or the bowl of a standing mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, and mix until combined; stir in the vanilla. Sprinkle 1/3 of the flour mixture over the bowl and mix until just combined. Add 1/2 of the chocolate mixture, mixing again until just combined. Repeat with reamining flour and chocolate mixtures, ending with flour. Mix only until flour is just incorporated. Do not over mix.
Place 3 tablespoons of batter in each cupcake liner. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out with just a few crumbs clinging to it. Allow to cool completely before frosting.
To make the frosting: In a large bowl, or the bowl of a standing mixer, beat the butter for about 3 minutes. Beat in the sugar and salt until combined. Add 2 tablespoons heavy cream and whisk on high for 3 to 4 minutes, until light and fluffy. Add the cocoa powder and cinnamon, and mix until thoroughly combined and light in color. If the frosting is too thick, add more cream, 1/2 teaspoon at a time, until desired consistency is reached. Stir in the vanilla.
Recipes by Darla