Dirty Chai Graveyard Cupcakes

Time

Prep: 25 minutes + 20 minutes cook time

Difficulty

Easy

Serves

Do you dare dig into these devilishly dirty chai cupcakes from My Kitchen Drawer? These tasty cupcakes combine warming spiced chai with bold coffee and are topped with spooky gravestone toppers for the perfect Halloween treat.

INGREDIENTS

For the Chai Spiced Cupcakes:

90ml milk

2 tbsp Whittard Chai Tea Mix

1 tsp coffee powder

150g unsalted butter

150g soft brown sugar

2 large eggs

1 tsp vanilla

150g self-raising flour

¼ tsp bicarbonate soda

½ tsp ground ginger

¼ tsp nutmeg

For the chai buttercream:

150g unsalted butter

300g icing sugar

2 tbsp Whittard Chai Tea Mix

2 tbsp milk

For the gravestone toppers:

12 gingerbread men

100g dark chocolate

White chocolate writing pen

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METHOD

For the Dirty Chai Spiced Cupcakes:

Preheat your oven 80C/160C fan/gas 4 and line a cupcake tray with cupcake cases.
Warm the milk in a pan over a medium heat then remove and add the Chai Tea Mix and coffee powder. This is your Dirty Chai Tea Mixture. Leave to cool.
Cream and butter and sugar together until smooth then add the eggs, vanilla, flour, bicarbonate soda and spices and mix until combined.
Spoon the batter into each cupcake case until they are ¾ way filled, then bake for 19-20 minutes until risen and springy to touch. Leave to cool.

For the Gravestone toppers:

Melt down the 100g dark chocolate and pour into a small glass or narrow container.
Cut the heads off each gingerbread man and then dip them into the chocolate until almost completely coated. Put into the fridge to set hard.
Once set use the icing pen to write onto each coated biscuit any message of your choice such as RIP or BOO

For the Chai Buttercream:

Cream the butter until soft then add the icing sugar gradually until the mixture comes together. Add the Chai Tea Mix and a little milk to loosen the buttercream so it’s smooth and pipeable.
Spoon the buttercream into a piping bag fitted with an open star nozzle and then pipe swirls of buttercream on top of each cupcake.
Decorate each cupcake with a gravestone biscuit and serve.

For the Chai Spiced Cupcakes:

90ml milk

2 tbsp Whittard Chai Tea Mix

1 tsp coffee powder

150g unsalted butter

150g soft brown sugar

2 large eggs

1 tsp vanilla

150g self-raising flour

¼ tsp bicarbonate soda

½ tsp ground ginger

¼ tsp nutmeg

For the chai buttercream:

150g unsalted butter

300g icing sugar

2 tbsp Whittard Chai Tea Mix

2 tbsp milk

For the gravestone toppers:

12 gingerbread men

100g dark chocolate

White chocolate writing pen

For the Dirty Chai Spiced Cupcakes:

Preheat your oven 80C/160C fan/gas 4 and line a cupcake tray with cupcake cases.

Warm the milk in a pan over a medium heat then remove and add the Chai Tea Mix and coffee powder. This is your Dirty Chai Tea Mixture. Leave to cool.

Cream and butter and sugar together until smooth then add the eggs, vanilla, flour, bicarbonate soda and spices and mix until combined.

Spoon the batter into each cupcake case until they are ¾ way filled, then bake for 19-20 minutes until risen and springy to touch. Leave to cool.

For the Gravestone toppers:

Melt down the 100g dark chocolate and pour into a small glass or narrow container.

Cut the heads off each gingerbread man and then dip them into the chocolate until almost completely coated. Put into the fridge to set hard.

Once set use the icing pen to write onto each coated biscuit any message of your choice such as RIP or BOO

For the Chai Buttercream:

Cream the butter until soft then add the icing sugar gradually until the mixture comes together. Add the Chai Tea Mix and a little milk to loosen the buttercream so it’s smooth and pipeable.

Spoon the buttercream into a piping bag fitted with an open star nozzle and then pipe swirls of buttercream on top of each cupcake.

Decorate each cupcake with a gravestone biscuit and serve.