Chocolate/Chipotle Cupcake with Chai Icing

Peanut Butter-Chocolate/Chipotle Cupcake with Chai Icing

Servings: 6 large cupcakes

There’s nothing like the combination of chocolate and spice. Throw peanut butter into the mix and you are taking some serious bliss.  These cupcakes are perfect for fall and just about right for some daring trick-or-treaters.

1 teaspoon baking soda

2/3 cup boiled water

1 cup flour

1/2 teaspoon cinammon

1/4 teaspoon nutmeg

pinch cardamon

1/2 teaspoon freshly ground ginger

1/4 teaspoon salt

1/4 cup coco powder

5 tablespoons softened butter

1/2 cup brown sugar

1 teaspoon chipotle sauce (from can)

1 egg

Peanut-butter filing:

3 tablespoons softened butter

1/2 cup smooth peanut butter

1 tablespoon chipotle sauce (from a can)

Chai Tea Frosting:

4 tablespoons heavy cream

3 Chai tea bags

1 cup butter, softened

4 cups powdered sugar

1/4 teaspoon salt

chocolate sprinkles or Reese’s peanut butter cup (optional)

Preheat oven to 350. Line a large 6 cup cupcake tin with baking cups. In a small bowl, stir baking soda into boiling water. In a large bowl, whisk flour, cinnamon, nutmeg, cardamon, ground ginger, salt, and coco powder.  In a medium bowl, cream butter and brown sugar for 3-4 minutes then add in chipotle sauce and egg and beat till mixed. Next, add in baking soda mixture and mix for 2-3 minutes. Add batter and beat until well combined.

Pour batter into prepared muffin tins and bake for 14 minutes. In the meantime, prepare peanut-butter/chipotle filling.  In a medium bowl, beat butter, peanut butter, and chipotle sauce until well combined. Then pour peanut butter mixture into a pastry bag with a star tip.  Once cupcakes have cooled for 5 minutes, insert tip into center of each cupcake and squeeze pastry bag until cupcake expands with peanut butter filling.  Squeeze gently because you do not want to crack your cupcake.  Allow cupcakes to fully cool once filled.

Next, in a small sauce pan over medium heat, add heavy cream and tea bags.  Simmer for 3-4 minutes then let rest for 10 minutes in a medium sized metal bowl in the freezer.  Next, discard tea bags and add butter, powdered sugar, and salt. Whip until stiff peaks form and then frost cupcakes. If you want to further decorate the cupcakes, top with sprinkles or half of a Reese’s peanut butter cup. Enjoy!



One thought on “Chocolate/Chipotle Cupcake with Chai Icing

  1. Pingback: Blazing Baklava Bars « Cooking with Aurora

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s