INGREDIENTS
¾ cup chai concentrate*, divided
1 Tbsp. plus a splash heavy cream, divided
1 cup sugar
? cup canola oil
2 large eggs, room temperature
2 tsp. vanilla extract
¾ cup flour
¾ cup cocoa powder, divided
¾ tsp. baking powder
½ tsp. baking soda
Pinch of kosher salt
2 cups powdered sugar
½ cup (1 stick) butter, room temperature
PREPARATION
• Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
• In a small bowl, stir together œ cup chai concentrate and 1 tablespoon heavy cream. Set aside.
• In a large bowl, whisk together the sugar, oil, eggs and vanilla until combined. Add the chai-cream mixture, flour, œ cup cocoa powder, baking powder, baking soda and salt and the chai-cream mixture and whisk until just combined.
• Evenly divide the batter among the muffin cups. Bake 18 to 22 minutes, until a knife inserted into the middle of a cupcake comes out clean. Let cool completely.
• Meanwhile, in a medium bowl, make the frosting by beating the powdered sugar, butter and the remaining Œ cup chai concentrate, Œ cup cocoa powder and splash of cream on medium speed until fluffy. The frosting should be thick but spreadable.
• When the cupcakes have cooled, top them liberally with frosting.
This article appears in November 2016.
