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Dirty chai latte cupcakes

Posted on Jun 29, 2017 by in Recipes | 0 comments

If you’ve read the title of this post and you don’t frequent trendy brunch spots, you may have some questions:

  • are these cupcakes edible?
  • what makes them dirty?
  • why would I want to eat that?

The answers to your questions are yes, coffee and because they are delicious.

To explain, coffee is to a chai latte as chocolate is to a mocha. That is, a dirty chai is a chai latte with a shot of coffee.

These babies are, in my humble opinion, the perfect morning tea offering. Not only do they balance the aromatic chai spices with a hit of coffee that Lorelai Gilmore would be proud of, they also allow you to share provocative millennial lingo with Doris from accounting. Your move Doris.


Makes 12 cupcakes

Dirty chai cupcakes

220 grams of plain flour

2 teaspoon of baking powder

½ teaspoon of salt

¼ teaspoon of ground cinnamon

¼ teaspoon of ground ginger

1/8 teaspoon of ground cloves

1/8 teaspoon of ground cardamom

1/8 teaspoon of ground star anise

80 grams of unsalted butter (softened)

100 grams of caster sugar

100 grams of brown sugar

2 large eggs

1 teaspoon of vanilla bean paste

170 millilitres of strong brewed coffee

Coffee buttercream

100 grams of butter (softened)

70 grams of thickened cream

1 teaspoon of vanilla bean paste

500 grams of icing sugar (weigh)

1 tablespoon of instant coffee dissolved in 1 teaspoon of water

Make the dirty chai cupcake

  1. Preheat your oven to 180 C.
  2. Line a cupcake tin with cupcake patties.
  3. In a medium bowl, sift the flour, baking powder, ground cinnamon, ground ginger, ground cloves, ground cardamom, ground star anise and salt. Set aside.
  4. In the bowl of a stand mixer, beat the butter until smooth.
  5. Add the caster and brown sugar to the butter mixture and cream for 3 to 5 minutes or until light and fluffy.
  6. Slowly add the vanilla bean paste and eggs to the butter and sugar mixture. Mix until combined. Add the vanilla bean paste.
  7. Add the flour mixture in three batches, alternating with the coffee.
  8. Evenly divide the cake batter between the cupcake patties.
  9. Bake for 20 minutes or until an inserted skewer comes out of the centre of the cupcakes clean. Set aside to cool.

Make the coffee buttercream

  1. In the bowl of a stand mixer, beat the butter until smooth.
  2. Add the cream, vanilla bean paste and half of the icing sugar. Cream for 3 to 5 minutes or until light and fluffy.
  3. Add the remaining icing sugar and the dissolved coffee. Beat until well combined.

Assemble the dirty chai cupcakes

  1. Add the coffee buttercream to a piping bag with a Wilton 2D tip.
  2. Once the cupcakes are completely cooled, pipe the buttercream on to the cupcakes.
  3. Finish with a sprinkle of cinnamon.

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