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Brown Butter Dirty Chai Cupcakes

  • Author: Emmy Carter
  • Total Time: 25 minutes
  • Yield: 12 cupcakes (assumed) 1x
  • Diet: Vegetarian

Description

Brown Butter Dirty Chai Cupcakes feature soft, warmly spiced cupcakes infused with espresso and topped with creamy chai-spiced brown butter frosting. A delicious coffeehouse-inspired dessert combining cinnamon, cardamom, ginger, and rich nutty butter.

Ingredients

Scale

Homemade Chai Spice Mix

  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cardamom
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice

Cupcakes

  • 1/2 cup unsalted brown butter (melted)
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 1/4 cup cake flour (substitute all purpose flour)
  • 1/4 cup almond flour (substitute all purpose flour)
  • 1 tablespoon chai spice mix
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup brewed espresso or coffee (substitute whole milk)

Brown Butter Chai Frosting

  • 1 cup unsalted brown butter (room temperature)
  • 3 cups powdered sugar
  • 2 teaspoons chai spice mix
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk (as needed)

Instructions

  1. Combine the cinnamon, ginger, cardamom, nutmeg, cloves, and allspice in a small bowl. Mix thoroughly to make the chai spice blend.
  2. In a mixing bowl, combine the melted brown butter, light brown sugar, and granulated sugar.
  3. Add the room-temperature eggs and vanilla extract, mixing until incorporated.
  4. In a separate bowl, whisk together the cake flour, almond flour, chai spice mix, baking powder, and kosher salt.
  5. Gradually add the dry ingredients to the wet ingredients. Add the brewed espresso or coffee and mix until just combined. Avoid overmixing.
  6. Line a standard muffin pan with cupcake liners and divide the batter evenly among them.
  7. Bake using the original recipe’s specified temperature and baking time, checking that the cupcakes are risen and set in the center.
  8. Allow the cupcakes to cool completely.
  9. For the frosting, beat the room-temperature brown butter until smooth and creamy.
  10. Gradually add the powdered sugar, mixing until incorporated.
  11. Add the chai spice mix and vanilla extract.
  12. Add the milk gradually until the frosting reaches a smooth, pipeable consistency.
  13. Pipe or spread the frosting over the completely cooled cupcakes and serve.

Notes

  • All-purpose flour can replace both the cake flour and almond flour as specified in the ingredient list.
  • Use brewed espresso for a stronger coffee flavor or regular coffee for a milder taste. Whole milk is an alternative to coffee.
  • Add the milk to the frosting gradually to prevent it from becoming too thin.
  • Prep Time: 25 minutes (estimated)
  • Category: Recipes
  • Method: Baked
  • Cuisine: American-inspired

Nutrition

  • Serving Size: 1 cupcake (assuming 12 cupcakes)
  • Calories: 490 kcal (estimated)
  • Sugar: 43 g (estimated)
  • Sodium: 160 mg (estimated)
  • Fat: 28 g (estimated)
  • Saturated Fat: 17 g (estimated)
  • Unsaturated Fat: 10 g (estimated)
  • Trans Fat: 0 g (estimated)
  • Carbohydrates: 58 g (estimated)
  • Fiber: 1 g (estimated)
  • Protein: 4 g (estimated)
  • Cholesterol: 85 mg (estimated)

Keywords: Brown Butter Dirty Chai Cupcakes, dirty chai cupcakes, brown butter cupcakes, chai spice cupcakes, espresso cupcakes, chai buttercream frosting

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Find it online: https://buzzdestination.com/brown-butter-dirty-chai-cupcakes/