Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Brown Butter Dirty Chai Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 6 reviews

  • Author: Eliza
  • Total Time: 50 minutes
  • Yield: 12 cupcakes

Description

Indulge in the warm, aromatic flavors of these Brown Butter Dirty Chai Cupcakes. Featuring a fragrant chai-spiced cake made with brown butter and a smooth chai buttercream frosting, these cupcakes deliver the perfect blend of spices, espresso, and sweetness. Perfect for cozy afternoons or special gatherings, they balance a subtle coffee kick with traditional chai spices for a delightful treat.

Ingredients

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 cups cake flour (or substitute all-purpose flour)
  • 1/4 cup almond flour (or 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 (or substitute whole milk)

Chai Buttercream

  • 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. Prepare Brown Butter for Buttercream: It is recommended to make the brown butter for the buttercream the night before to ensure it cools fully and achieves the perfect consistency.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with cupcake liners for easy removal and cleanup.
  3. Make Chai Spice Mix: In a small bowl, whisk together ground cinnamon, ginger, cardamom, nutmeg, cloves, and allspice. Set this aromatic chai spice blend aside for use in both cake and frosting.
  4. Mix Dry Ingredients: In a large bowl, whisk together the cake flour, almond flour, 1 tablespoon of the chai spice mix, baking powder, and kosher salt until well combined.
  5. Combine Wet Ingredients: In a separate bowl, whisk the melted brown butter, light brown sugar, granulated sugar, eggs, and vanilla extract until fully combined and smooth.
  6. Combine Wet and Dry Mixtures: Stir about half of the dry flour mixture into the wet ingredients. Then add the brewed espresso or coffee and stir. Finally, add the remaining dry ingredients and mix just until combined, being careful not to overmix.
  7. Fill Cupcake Liners: Pour approximately 1/4 cup of batter into each cupcake liner, filling them about halfway to allow room for rising.
  8. Bake: Bake in the preheated oven at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool Cupcakes: Remove cupcakes from the oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely. Cooling fully is important before frosting.
  10. Make Chai Buttercream: In a large mixing bowl, use a handheld or stand mixer fitted with a paddle attachment to cream the room temperature brown butter and powdered sugar together until smooth.
  11. Add Flavorings to Frosting: Mix in 2 teaspoons of the chai spice mix and 1/2 teaspoon vanilla extract until the frosting is creamy and fragrant.
  12. Adjust Frosting Consistency: Add milk 1 tablespoon at a time until the desired spreadable consistency is reached. Then, beat the frosting on high speed for 4-5 minutes until it is super light and fluffy.
  13. Frost Cupcakes: Using a piping bag fitted with an open star tip or a knife, frost the completely cooled cupcakes evenly.
  14. Garnish: Sprinkle a small amount of chai spice mix over the frosted cupcakes for an extra burst of flavor and a beautiful finish.
  15. Storage and Serving: These cupcakes can be stored in the refrigerator for up to 3 days. For the best flavor and texture, bring them to room temperature by letting them sit out for about an hour before serving.

Notes

  • For best results, prepare the brown butter for the buttercream at least the night before to ensure it is fully cooled and solidified.
  • You can substitute all-purpose flour for both the cake flour and almond flour if desired, though almond flour adds a subtle nuttiness.
  • If espresso or coffee is unavailable, whole milk can be used as a substitute in the batter, though flavor will be less intense.
  • Use room temperature eggs to help achieve a smooth and even batter.
  • This recipe yields 12 cupcakes, perfect for small gatherings or gifts.
  • To add a decorative touch, use a star piping tip when frosting.
  • These cupcakes taste best served at room temperature rather than straight out of the refrigerator.
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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