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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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These Chocolate Bourbon Chai Latte Cupcakes with Butter Pecan Frosting offer a sophisticated and comforting dessert that combines rich chocolate, warming chai spices, and a smooth bourbon kick. Topped with nutty, buttery pecan frosting, these moist cupcakes provide a decadent treat perfect for special occasions or cozy indulgence.

Ingredients

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Cupcake Batter

  • 1 ¾ cups all-purpose flour
  • ⅓ cup cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons ground chai spice blend (cinnamon, cardamom, cloves, ginger, nutmeg)
  • ¾ cup granulated sugar
  • ½ cup brown sugar, packed
  • ½ cup (1 stick) unsalted butter, softened
  • 2 large eggs, room temperature
  • ¼ cup bourbon
  • 1 teaspoon vanilla extract
  • ¾ cup buttermilk, room temperature
  • ⅓ cup chopped pecans, lightly toasted

Butter Pecan Frosting

  • ½ cup (1 stick) unsalted butter, softened
  • 2 to 2 ½ cups powdered sugar, sifted
  • ⅓ cup chopped pecans, toasted
  • 1 tablespoon bourbon
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Dry Ingredients: In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and the chai spice blend to ensure evenly combined dry ingredients for a perfect cupcake texture.
  2. Cream Butter and Sugars: In a separate bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, incorporating air essential for a nice rise.
  3. Add Eggs, Bourbon, and Vanilla: Mix in the eggs one at a time, followed by the bourbon and vanilla extract, enriching the batter with layered flavors and structure.
  4. Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredient mixture alternated with the buttermilk to the wet ingredients, mixing gently to keep the batter smooth without overmixing to maintain cupcake tenderness.
  5. Fold in Pecans and Bake: Gently fold chopped toasted pecans into the batter. Scoop the batter into lined cupcake tins and bake in a preheated oven at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted comes out clean.
  6. Prepare the Butter Pecan Frosting: While cupcakes cool, beat softened butter together with powdered sugar, chopped pecans, bourbon, and vanilla extract until smooth, creamy, and spreadable.
  7. Frost and Garnish: Once cupcakes are completely cooled, generously frost each with butter pecan frosting. Garnish with additional chopped pecans or a sprinkle of cinnamon for an elegant finish.

Notes

  • Use room temperature ingredients like butter, eggs, and buttermilk for better batter mixing and smoother texture.
  • Do not overmix the batter to ensure cupcakes stay tender and fluffy.
  • Use high-quality cocoa powder to avoid bitterness and enhance chocolate flavor.
  • Lightly toast pecans before using to intensify their nutty aroma and flavor.
  • If frosting is too soft, chill for 10 minutes to firm up for easier spreading or piping.
  • Test cupcakes for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.

Nutrition

Keywords: chocolate cupcakes, bourbon cupcakes, chai latte cupcakes, butter pecan frosting, spiced cupcakes, cozy desserts, spiced chocolate dessert, holiday cupcake recipe

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