Butter Pecan Frosted Chocolate Bourbon Chai Latte Cupcakes Recipe 

Baking Chocolate Bourbon Chai Latte Cupcakes with Butter Pecan Frosting. Bourbon, chai, and chocolate chunk cupcakes. The greatest butter pecan icing and toasted brown sugar pecans top each cupcake. So much to love! These gorgeous pecan pie cupcakes are unbeatable. At Thanksgiving dessert, they'll shine! 

Ingredient

CHAI SPICE – 4 teaspoons ground cinnamon – 2 teaspoons ground ginger – 1 teaspoon ground cardamom – 1/2 teaspoon freshly grated nutmeg – 1/2 teaspoon all-spice – 1/2 teaspoon ground cloves – 1/8 teaspoon ground black pepper CUPCAKES – 1 cup milk – 2 bags chai tea – 1/2 cup melted coconut oil – 3/4 cup packed dark brown sugar – 1 tablespoon vanilla extract – 3 tablespoons bourbon – 2 large eggs – 1 1/2 cups all purpose flour – 3/4 cup unsweetened cocoa powder – 1 1/2 teaspoons baking powder – 1/4 teaspoon baking soda – 1/2 teaspoon kosher salt – 1 cup raw pecans BUTTER PECAN FROSTING – 2 sticks salted butter, at room temperature – 1 cup packed dark brown sugar – 1/2 cup heavy cream – 2-3 cups powdered sugar – 1 tablespoon vanilla extract

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1

Making chai spice. Mix cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper in a shallow basin. Keep chai spice combination for cupcake batter. 

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To bake cupcakes. Preheat oven to 350°F. Paper-line 15 cupcake moulds. Boil milk gently in a small pot. Cover and steep the tea bags for 10 minutes after removing from heat. 

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Mix coconut oil, brown sugar, vanilla, bourbon, and eggs in a large bowl. Add flour, cocoa powder, baking powder, baking soda, salt, and 3 tablespoons chai spice mix (or more to taste). 

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Add chai milk and beat until mixed. Evenly distribute batter in pan. Bake 22–25 minutes until the tops are just set and no longer wavy in the centre. Remove and cool. 

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Line a baking sheet with paper. Toss pecans with 1 tablespoon bourbon, 1 tablespoon brown sugar, 1–2 teaspoons chai spice, and a bit of salt. Bake 8-10 minutes until toasted. After cooling, chop. 

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Make frosting. Melt 1 stick butter, brown sugar, and cream in a medium pot. Boil for 2 minutes to dissolve sugar. Add a pinch of salt. Remove from heat and add to stand mixer bowl. 

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7

Place the bowl in the freezer for 15 minutes until cool. Bring the cooled butter mixture out of the freezer and add the remaining 1 stick butter, vanilla, and powdered sugar. Blend, adding sugar as needed. Pecans on frosted cupcakes. 

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Simple Chocolate Celebration Cupcakes Recipe 

also see

also see

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