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Warming chai spices are blended into these vegan chocolate cupcakes. Top with a fluffy chocolate buttercream for a delightful afternoon treat! Recipe on thecookandhim.com #vegancupcakes #buttercream #chaispice #chailatte #chocolatecupcakes

Chai Spice Cupcakes with Chocolate Buttercream

Prep: 20 mins | Cook: 25 mins | Total: 45 mins | Quantity: 12 cupcakes

Ingredients

Chai Spice:
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/8 teaspoon ground black pepper

Cupcake ingredients:
3/4 cup (150ml) non-dairy milk
1 tablespoon apple cider vinegar
1/2 cup (120g) vegan yoghurt
1/3 cup (80ml) light oil like vegetable or sunflower oil
1 cup (200g) golden caster sugar
1 + 1/4 cups (200g) self raising flour
1/4 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/4 cup (25g) raw cacao powder

Frosting ingredients:
1 cup (230g) vegan butter – softened
3 cups (400g) icing sugar
1/4 cup (25g) raw cacao powder
mini chocolate bars (optional decoration)

Equipment:
12 hole muffin tin + muffin cases
Piping bag + star nozzle
Silicon chocolate mould (optional)

Instructions

  1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line a 12 hole muffin tin with muffin cases
  2. In a small bowl thoroughly stir together the chai spices
  3. In a small bowl or jug whisk together the milk, vinegar, yoghurt and oil
  4. In a large bowl stir together the flour, sugar, baking powder, bicarb, cacao powder and chai spices
  5. Add the wet ingredients to the dry and mix well, stirring up from the bottom of the bowl, making sure there are no flour 'pockets'
  6. Divide the mixture between the cupcake cases, filling each one roughly 3/4 full
  7. Bake for 25-30 minutes until the cupcakes are springy to the touch and a toothpick inserted in the middle of one of the cupcakes comes out clean with no raw cake mix clinging to it
  8. Leave to cool in the tin for 5 minutes then lift out onto a cooling rack to cool completely
  9. To make the buttercream beat together the softened butter, icing sugar and cacao powder until very fluffy. It's easiest to use a stand mixer with a paddle attachment but this can also be done by hand
  10. Spoon the buttercream into a piping bag with a star nozzle and pipe swirls on top of each cooled cupcake
  11. Store in an airtight container at room temperature

Notes

  • These cupcakes can also be stored in the fridge or freezer but are best eaten at room temperature. If freezing the cupcakes can be frozen both before and after frosting - use a large enough tub to 'house' the piped cupcakes!

Recipe by The Cook & Him at https://thecookandhim.com/recipes/chai-spice-cupcakes-with-chocolate-buttercream/