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Chai Latte Cupcakes

Chai latte cupcakes + toasted chai latte meringue frosting with crushed chocolate covered espresso beans = chai latte cupcake heaven!

These chai latte cupcakes have a delicate chai cupcake base topped with a fluffy and lightly toasted chai latte and espresso meringue frosting.

  • Author: Claire of The Simple, Sweet Life
  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Total Time: 48 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Cuisine: American

Ingredients

Scale

For the cupcakes:

  • 1/2 stick (4 tbsp) butter, at room temp.
  • 1 cup granulated sugar
  • 2 eggs
  • 1 cup all purpose flour
  • 1 tsp. baking powder
  • 1/2 cup milk
  • 6 tbsp. chai latte concentrate

For the frosting:

  • 4 egg whites
  • 1 cup granulated sugar
  • 1 tsp. chai latte concentrate
  • 1/4 tsp. ground cinnamon
  • 1/4 cup chocolate espresso beans, finely ground

Instructions

  1. In a large bowl (or in a stand mixer), cream the butter until smooth. Add the granulated sugar and continue beating until light and fluffy (about 2-3 minutes). Add your eggs one egg at a time, beating between each new addition until just combined. In a small bowl, whisk together your all purpose flour and baking powder. Using a spatula, fold half of your flour into the batter. Add the milk and chai latte concentrate, gently folding that in until just combined. Add the remaining half of the flour to the batter, and fold that in until incorporated.
  2. Pour your batter into a lined cupcake pan, and bake at 350F/175C for 16-18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean.
  3. In the bowl of a stand mixer, whisk together the sugar and egg whites for the frosting. Place over a pot of boiling water and heat, whisking occasionally, until the mixture is hot and the sugar has dissolved.
  4. Remove the bowl from the boiling water, return it to the stand mixer, and whip until stiff peaks form and the frosting has cooled to room temperature. Add the chai latte concentrate and ground cinnamon, and whip until just combined.
  5. Spoon the frosting into a large piping bag and affix with a tip of your choice (I used an Ateco 829). Pipe the frosting onto your cooled cupcakes, dip the sides in your finely ground espresso beans, and toast the edges with a chef’s torch. Due to the frosting, these cupcakes are best served the same day.

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