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Chocolate Bourbon Chai Latte Cupcakes with Butter Pecan Frosting

Chocolate Bourbon Chai Latte Cupcakes with Butter Pecan Frosting
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Delight in rich Chocolate Bourbon Chai Latte Cupcakes with Butter Pecan Frosting, combining warm chai spices, a hint of bourbon, and luscious chocolate in moist, tender cupcakes topped with a creamy, buttery pecan frosting. Perfect for holidays, special occasions, or everyday indulgence, these cupcakes offer a unique flavor fusion that balances spice, sweetness, and nuttiness in every bite.

Ingredients

Scale

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • ¾ cup cocoa powder
  • 1 ½ teaspoons chai spice blend (cinnamon, cardamom, ginger, cloves)
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter, softened
  • 1 ¼ cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons bourbon (or substitute as desired)
  • 1 cup chai latte or milk infused with chai spices

Butter Pecan Frosting

  • ½ cup unsalted butter, softened
  • 2 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup finely chopped toasted butter pecans
  • 1–2 tablespoons milk, as needed for consistency

Instructions

  1. Prepare Your Ingredients: Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners. Sift together the all-purpose flour, cocoa powder, chai spices, baking powder, and salt to ensure a light, even mix.
  2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar on medium speed until light, fluffy, and pale in color, about 3-4 minutes. This step is essential for a tender crumb and smooth batter.
  3. Add Eggs and Flavorings: Add eggs one at a time, beating well after each addition to maintain emulsification. Stir in vanilla extract and bourbon for the signature flavor profile.
  4. Combine Wet and Dry Ingredients: Alternate adding the dry flour mixture and chai latte (or spiced milk), beginning and ending with the flour mixture. Mix gently until just combined to avoid overworking the batter.
  5. Bake the Cupcakes: Divide the batter evenly among the cupcake liners. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Cool cupcakes completely on a wire rack before frosting.
  6. Make the Butter Pecan Frosting: Beat softened butter until creamy. Gradually add powdered sugar, vanilla extract, and finely chopped toasted pecans. Adjust consistency with milk as needed until smooth and spreadable.
  7. Frost and Garnish: Pipe or spread the butter pecan frosting generously on each cooled cupcake. Garnish with whole toasted pecans or a light dusting of cinnamon powder for extra appeal.

Notes

  • Use fresh ground chai spices for a more intense aroma and flavor.
  • Mix batter just until combined to keep cupcakes moist and tender.
  • Ensure all ingredients are at room temperature for proper emulsification.
  • Toast pecans lightly in a dry skillet over medium heat for 3-5 minutes until fragrant and browned.
  • Check cupcake doneness a few minutes before the minimum baking time, as oven temperatures vary.

Nutrition

Keywords: chocolate cupcakes, bourbon cupcakes, chai latte cupcakes, butter pecan frosting, spiced cupcakes, holiday desserts

Find it online: https://gourmetglazing.com/chocolate-bourbon-chai-latte-cupcakes-with-butter-pecan-frosting/