hi my name is timothy james and i have an obsession with chai lattes.
*chai lovers anonymous group*
hi timothy james
*with a shaky voice*
so i'm not really an addict, i don't really need to be here, i'm not like you guys, my obsession isn't really that bad, i can stop whenever i want hand shakes and eye twitches ...
but seriously all jokes aside, chai lattes are the business!
so usually i take my chai latte made on almond milk with a hint of vanilla, because i'm a little bit up myself but mostly i just love the taste - and as a self confessed cupcake-aholic i firmly believe that everything is better in cupcake form. so i give to you the taste of angels dancing on your tongue my chai latte cupcakes - moist and dense chai mudcake with deliciously creamy buttercream.
the recipe
makes 12 cupcakes
cupcakes
preheat the oven to 160oC / 140oC fan-forced. in a microwave safe bowl, melt together the butter, chocolate, sugar, milk and vanilla, in 30 second intervals stirring between each burst until smooth. cool for 15 minutes. once cooled, add in the egg and whisk to combine. in a separate mixing bowl, combine the two flours and the Arkadia Vanilla Chai Instant Tea. add the combined wet ingredients into the dry ingredients in thirds, incorporating slowly and gently, you want to do this by hand as you don’t want to incorporate any air into the mixture. once the mixture is prepared, divide it amongst 12 cupcake cups or liners filling each one two-thirds full. fill a large baking dish with hot water and place it on the top shelf in the oven, place the cupcakes on the shelf underneath the baking dish and bake for 40-45 minutes. cool completely before frosting. (this mudcake mixture needs to bake long and slow to ensure that the cupcakes turn out moist and dense. the water bath above the cupcakes will create steam in the oven which will make the cupcakes bake evenly and help them stay moist.)
frosting
in a microwave safe bowl, melt the chocolate and cream in 30 second intervals, stirring thoroughly between each burst to make a ganache. set in the fridge to cool for 30 minutes, or until thick and creamy. whip the butter for 5 minutes or until pale in colour. slowly incorporate the icing sugar until you have a thick buttercream. add the cinnamon and the cooled ganache and whip until soft and smooth. use an icecream scoop to divide the buttercream onto the cupcakes and spread with a palate knife or the back of a butter knife until smooth. sprinkle with cinnamon sugar and enjoy.
mrtimothyjames loves Arkadia Vanilla Chai Instant Tea for these cupcakes.
i'd love to see your creations, if you make these delicious cupcakes share them with me by using the hashtag #mrtimothyjames on social media.
are you obsessed with chai lattes too? is it too inappropriate to take these to my next chai lovers anonymous meeting? leave me a comment below!
love and cupcakes timothy xx