Caramel Mocha Dirty Chai Cupcakes + a Giveaway!

***Giveaway closed!***I’m giving away a copy of Amanda Faber’s new cake cookbook, Cake Portfolio + my favorite scale!! To enter, leave a comment below and tell me your favorite cake to bake! That’s it. You can also submit additional entries over on my Instagram starting Wednesday, October 23, 2019, 8am PST. Giveaway open to US addresses only and ends Friday, October 25, 2019, 8am PST. Please email/comment/DM with any questions. Good luck everyone!

I am really excited to give you a sneak peek of Amanda Faber’s new book, Cake Portfolio. Think of it as the most delicious cake cookbook with heaps of awesome flavor combinations, design tips/suggestions/ideas, practical advice for creating your own design style and of course, lots of delicious recipes. I made the below recipe for Caramel Mocha Dirty Chai Cupcakes and everything came out perfect. The cupcakes had a beautiful, high crown on them; the caramel came together quickly and with ease, as did the buttercream. And they are SO delicious!! Stella’s volleyball team are league champions (YAY!) and I gave them these cupcakes as a treat and (of course) they loved them. Make ’em and I promise you’ll love them too!

What I look for in a cookbook are beautiful recipes, good instructions and beautiful pictures. Amanda delivers on all of this. Plus, she is a genuinely wonderful person. And that goes far in my book. 

Before We Get Started

  • SIZE MATTERS. If only I had a dollar for every time I used this heading… So, Amanda makes 24 cupcakes with this recipe. I, following the motto ‘bigger is better’, only got 16 cupcakes. Let me know where you end up. **UPDATE: Amanda and I have been chatting about this…when I made the cupcakes I was interrupted a thousand times picking up kids from school, phone calls, etc., so I made them over several hours. We think that the time when the batter was sitting, allowed it to deflate a bit resulting in fewer cupcakes. Note that during Step 4 of making the cupcakes you whisk the batter on high to infuse it with additional airiness. All this said, mine were still airy, so don’t fret if you have to do as I did. Let us know how it goes for you!! 
  • WEIGHT. Amanda uses only weight measurements for her recipes. There are many perks/bonuses to baking with weights. You’re guaranteed a consistent baked treat every single time, since the question of ‘did I add too much flour’ will never enter the equation. Using a scale also means less cleanup since you’re just using bowls and not adding in spoons and cups. Scales are inexpensive, I’ve linked my favorite above, and a really great way to take your baking to the next level. Dip your toe in the scale water…I think you’ll like it.
  • SCHEDULE. I have you make the caramel first, so it has time to completely cool down. While it’s cooling, we whip up our cupcakes and lastly, we compose the buttercream, since I always like to use fresh buttercream. All this said, if you watched me make these on my Instagram Stories last week, you know that it took me several days to make these start to finish (not because they’re time consuming…but because I kept getting interrupted with other work stuff, kids, life…). I made the caramel one day, cupcakes the next and assembled them on the final day. If you’re working and/or crunched for time, this is a great way to break down this recipe over several days.
  • CARAMEL. I absolutely love how Amanda infuses the caramel with Chai flavors and I can’t wait to try this with other teas and such. Think about it. You will also have some leftover caramel to play around with. Store it in the fridge and smear it on ice cream, between cookies or make more cupcakes. 
  • DECORATING. Amanda includes tips on decorating in the DESIGN and ASSEMBLY section at the bottom of every recipe in her book and they are invaluable. I didn’t have the exact pastry tip, so I used what I had and replicated another style of hers (as best I could). The pretty frosting swirls were 1000% inspired by her!!
  • GARNISH. Amanda dusted her cupcakes with ground cinnamon, I used sea salt flakes. Do whichever floats your boat. Or both. You’re the captain.

Let’s get our Caramel Mocha Dirty Chai Cupcake on, shall we??


Caramel Mocha Dirty Chai Cupcakes

Caramel Mocha Dirty Chai CupcakesCaramel Mocha Dirty Chai Cupcakes

Caramel Mocha Dirty Chai Cupcakes

Makes between 16-24

INGREDIENTS

For the Chai Caramel

  • 225g heavy whipping cream, divided
  • 3 chai tea bags
  • 1 tsp vanilla bean paste or vanilla extract
  • 250g granulated sugar
  • 40g light corn syrup
  • 60g water
  • 56g unsalted butter, diced
  • ½ tsp salt
  • 1 tsp white vinegar

For the Cupcakes

  • 120g milk, room temperature
  • 1 tsp white vinegar
  • 113g butter, unsalted
  • 110g vegetable oil
  • 240g water
  • 3 tbsp espresso powder, divided
  • 280g all-purpose flour
  • 430g sugar
  • 70g cocoa powder
  • 1 ½ tsp baking soda
  • ¼ tsp salt
  • 1 tbsp vanilla bean paste or extract
  • 2 eggs, room temperature

For the Chai Caramel Buttercream

  • 200g caramel sauce, room temperature (from the above recipe)
  • 226g unsalted butter, room temperature
  • 90g heavy whipping cream, room temperature
  • ½ tsp salt
  • 850g powdered sugar
  • 1 tsp vanilla bean paste or vanilla extract

Garnish (optional)

  • Ground Cinnamon (Amanda)
  • Sea Salt Flakes (me)

DIRECTIONS

For the Chai Caramel

  1. Heat 150g cream until just beginning to simmer. You can do this on the stove or in the microwave. Add the chai tea bags and vanilla to the cream. Steep for 5 minutes. Squeeze the tea bags before discarding. Add more cream to the vanilla chai cream to make 150g cream total.
  2. In a 2-quart sauce pot, combine the sugar, syrup, and water. Before heating, stir to make sure the sugar is evenly wet. Cover and cook the mixture without stirring, over medium heat. Once the mixture has starts to boil, remove the lid and increase the heat to medium-high. Do not stir! Watch for it to turn from clear to a light caramel color. Once this happens, let it go a bit further until it turns to a deeper amber color. You may see a few wafts of smoke.
  3. Remove the caramel from the heat and whisk in the warmed vanilla chai cream. It will bubble up, be careful of the steam! Once the mixture is smooth, add in your diced butter. Finally, whisk in the salt and vinegar. Carefully pour the caramel into a heat-proof container to cool to room temperature. Once cooled, store in the refrigerator for up to 2 weeks. Before using in recipes, allow it to return to room temperature.

For the Cupcakes

  1. Line two 12-count standard muffin pans with cupcake liners. Preheat the oven to 350°F/177°C.
  2. In a small bowl, combine the milk and vinegar, set aside.
  3. In a medium sauce pot set over medium-low heat, warm the butter, oil, water, and 1 tbsp espresso powder until the butter is melted. Remove from heat, set aside.
  4. In the bowl of an electric stand mixer, whisk together the flour, sugar, cocoa, remaining 2 tbsp espresso powder, baking soda, and salt. Add in the vanilla, milk mixture, and warmed butter mixture. Whisk until well combined. Add in the eggs, whisk until smooth. Once smooth, cover the mixer and bowl with a damp tea towel and mix on high for 15 seconds to lighten the batter. The tea towel will prevent batter from splashing out. Fill each cupcake liner to about ¾ full. Bake at 350°F/177°C until the cupcakes have risen and spring back when gently poked, about 20-25 minutes. Cool the cupcakes in the pan for 5 minutes before removing to cool completely on a wire rack.

For the Chai Caramel Buttercream

  1. In the bowl of a stand mixer fitted with a paddle attachment, mix together the caramel sauce and butter until completely smooth. Scrape down the bowl at this point, and continue scraping down the bowl as needed throughout the mixing process.
  2. Add in half of the heavy whipping cream and the salt. Continue mixing on low until mostly incorporated. Add in half of the powdered sugar and vanilla. Mix on low for a few minutes. The frosting should look very smooth. Add in the remaining milk. Mix until smooth. Add in the remaining sugar. Mix until very smooth.
  3. Use the frosting immediately or cover tightly and chill for up to two days in the refrigerator. Bring back to room temperature and mix on low for a few minutes before using.

ASSEMBLY

Prepare a piping bag with a Wilton 1M piping tip. Pipe each cupcake with a spring. If you would like, use a fine mesh sieve to dust the tops of some or all of the cupcakes. Store and serve at room temperature.

Please tag myself @displacedhousewife #displacedhousewife + @amandaefaber #cakeportfolio so we can see your beautiful Caramel Mocha Dirty Chai Cupcakes. Happy baking!!!

Reprinted with permission from Cake Portfolio by Amanda Faber 2019. Thank you so much Amanda for sharing your beautiful Caramel Mocha Dirty Chai Cupcakes recipe with us! 

 

5.0 from 25 reviews
Caramel Mocha Dirty Chai Cupcakes + a Giveaway!
Author: 
Recipe type: Dessert
Serves: 16-24
 
Fluffy, chocolate espresso cupcakes are topped with a delicious chai caramel buttercream -- delicious!
Ingredients
  • For the Chai Caramel
  • 225g heavy whipping cream, divided
  • 3 chai tea bags
  • 1 tsp vanilla bean paste or vanilla extract
  • 250g granulated sugar
  • 40g light corn syrup
  • 60g water
  • 56g unsalted butter, diced
  • ½ tsp salt
  • 1 tsp white vinegar
  • For the Cupcakes
  • 120g milk, room temperature
  • 1 tsp white vinegar
  • 113g butter, unsalted
  • 110g vegetable oil
  • 240g water
  • 3 tbsp espresso powder, divided
  • 280g all-purpose flour
  • 430g sugar
  • 70g cocoa powder
  • 1 ½ tsp baking soda
  • ¼ tsp salt
  • 1 tbsp vanilla bean paste or extract
  • 2 eggs, room temperature
  • For the Chai Caramel Buttercream
  • 200g caramel sauce, room temperature (from the above recipe)
  • 226g unsalted butter, room temperature
  • 90g heavy whipping cream, room temperature
  • ½ tsp salt
  • 850g powdered sugar
  • 1 tsp vanilla bean paste or vanilla extract
  • Garnish (optional)
  • Ground Cinnamon (Amanda)
  • Sea Salt Flakes (me)
Instructions
  1. For the Chai Caramel
  2. Heat 150g cream until just beginning to simmer. You can do this on the stove or in the microwave. Add the chai tea bags and vanilla to the cream. Steep for 5 minutes. Squeeze the tea bags before discarding. Add more cream to the vanilla chai cream to make 150g cream total.
  3. In a 2-quart sauce pot, combine the sugar, syrup, and water. Before heating, stir to make sure the sugar is evenly wet. Cover and cook the mixture without stirring, over medium heat. Once the mixture has starts to boil, remove the lid and increase the heat to medium-high. Do not stir! Watch for it to turn from clear to a light caramel color. Once this happens, let it go a bit further until it turns to a deeper amber color. You may see a few wafts of smoke.
  4. Remove the caramel from the heat and whisk in the warmed vanilla chai cream. It will bubble up, be careful of the steam! Once the mixture is smooth, add in your diced butter. Finally, whisk in the salt and vinegar. Carefully pour the caramel into a heat-proof container to cool to room temperature. Once cooled, store in the refrigerator for up to 2 weeks. Before using in recipes, allow it to return to room temperature.
  5. For the Cupcakes
  6. Line two 12-count standard muffin pans with cupcake liners. Preheat the oven to 350°F/177°C.
  7. In a small bowl, combine the milk and vinegar, set aside.
  8. In a medium sauce pot set over medium-low heat, warm the butter, oil, water, and 1 tbsp espresso powder until the butter is melted. Remove from heat, set aside.
  9. In the bowl of an electric stand mixer, whisk together the flour, sugar, cocoa, remaining 2 tbsp espresso powder, baking soda, and salt. Add in the vanilla, milk mixture, and warmed butter mixture. Whisk until well combined. Add in the eggs, whisk until smooth. Once smooth, cover the mixer and bowl with a damp tea towel and mix on high for 15 seconds to lighten the batter. The tea towel will prevent batter from splashing out. Fill each cupcake liner to about ¾ full. Bake at 350°F/177°C until the cupcakes have risen and spring back when gently poked, about 20-25 minutes. Cool the cupcakes in the pan for 5 minutes before removing to cool completely on a wire rack.
  10. For the Chai Caramel Buttercream
  11. In the bowl of a stand mixer fitted with a paddle attachment, mix together the caramel sauce and butter until completely smooth. Scrape down the bowl at this point, and continue scraping down the bowl as needed throughout the mixing process.
  12. Add in half of the heavy whipping cream and the salt. Continue mixing on low until mostly incorporated. Add in half of the powdered sugar and vanilla. Mix on low for a few minutes. The frosting should look very smooth. Add in the remaining milk. Mix until smooth. Add in the remaining sugar. Mix until very smooth.
  13. Use the frosting immediately or cover tightly and chill for up to two days in the refrigerator. Bring back to room temperature and mix on low for a few minutes before using.
  14. ASSEMBLY
  15. Prepare a piping bag with a Wilton 1M piping tip. Pipe each cupcake with a spring. If you would like, use a fine mesh sieve to dust the tops of some or all of the cupcakes. Store and serve at room temperature.
  16. Please tag myself @displacedhousewife #displacedhousewife + @amandaefaber #cakeportfolio so we can see your beautiful Caramel Mocha Dirty Chai Cupcakes. Happy baking!!!
  17. Reprinted with permission from Cake Portfolio by Amanda Faber 2019. Thank you so much Amanda for sharing your beautiful Caramel Mocha Dirty Chai Cupcakes recipe with us!

101 Comments

  • Rebecca Firth 2019/10/25 at 2:57 PM

    GIVEAWAY CLOSED! Winner will be contacted via email or DM on Instagram depending on form of entry. Thank you everyone for entering!! xoxox

    Reply
  • Madison Earnest 2019/10/25 at 9:55 AM

    My better than sex chocolate cake with chocolate icing. Perfect when you’re having a rough day

    Reply
  • Jeanne McCabe 2019/10/25 at 12:19 AM

    I love to bake an apple spice cake, love the warm spice flavors

    Reply
    • Betsy Wahlquist 2019/10/25 at 1:03 PM

      Apple caramel cake

      Reply
  • Alisha Kaping 2019/10/24 at 7:42 PM

    Almond Joy cake!

    Reply
  • Brenda Haines 2019/10/24 at 5:31 PM

    I love to make my great grandma’s recipe for German chocolate cake. It calls for bananas and it’s sooooo good!

    Reply
  • Kelly D 2019/10/24 at 5:28 PM

    I like to bake a Hershey’s chocolate cake.

    Reply
  • Angela 2019/10/24 at 3:55 PM

    My favorite cake to bake is the coconut cake from the Lemonade cookbook!

    Reply
  • Casey 2019/10/24 at 3:30 PM

    I love making opera cakes and dark chocolate raspberry cake.

    Reply
  • Christie Claiborne 2019/10/24 at 2:47 PM

    Hummingbird cake or Italian cremecake

    Reply
  • Erika Gillette 2019/10/24 at 2:47 PM

    My favorite cake to make is a white almond cake with raspberry filling and buttercream icing. Everyone loves it and it’s perfect any time of the year.

    Reply
  • April Migliaccio 2019/10/24 at 1:37 PM

    Chai cake with chai smbc

    Reply
  • Leslie 2019/10/24 at 12:20 PM

    Chocolate cake is my favorite to make

    Reply
  • Donna Lassig 2019/10/24 at 6:25 AM

    My favorite cake to make is a white buttermilk with cooked raspberry or mixed berry filling, a cooked flour/milk whipped frosting and then garnished with coconut.

    Reply
  • Desiree DeYoung 2019/10/24 at 4:34 AM

    My favorite cake to bake is seasonal!!!^_^ In summer I love making jello cakes with fruit and whip cream. In fall sweet cakes like German Chocolate. In winter to spring warmer cakes like dump cakes!!!^_^ Mostly whatever cake I’m in the mood for!!!^_^

    Reply
  • Erin Martyn 2019/10/24 at 3:55 AM

    I have an amazing chocolate blackout cake recipe that I make all the time! I love to fill it with salted caramel and milk chocolate ganache and ice it with Swiss meringue buttercream! Seems like these cupcakes would be right up my alley!!

    Reply
  • Erin Edgar 2019/10/24 at 1:51 AM

    My absolutely favorite cake to make is carrot cake — I usually make it for Easter dinner, and look forward to everyone eating it and trying to figure out what I do different to it.

    Reply
  • Mary Myers 2019/10/24 at 1:31 AM

    Hi sweet Rebecca!!!
    My favorite cake to make is called Strawberry Supreme cake! . Thank you so much for the opportunity to win!

    Reply
  • Gwen 2019/10/24 at 12:44 AM

    Rum cake with extra rum

    Reply
  • Stephanie S. 2019/10/24 at 12:12 AM

    Red velvet with cream cheese frosting. But, this definitely next on my list to bake!

    Reply
  • Jeanne K 2019/10/23 at 10:34 PM

    I love cake. My favorite cake to make is chocolate. I usually weigh dry ingredients but I’ve never weighed liquids before. I am so excited to try this recipe for Carmel mocha dirty chai cupcakes they sound delicious

    Reply
    • Andrea 2019/10/23 at 10:57 PM

      Chocolate truffle with Oreo cream filling

      Reply
  • Mimi 2019/10/23 at 9:27 PM

    Coconut mochi cake!

    Reply
  • Audra 2019/10/23 at 8:58 PM

    Favorite cake for fall is a midnight pumpkin cake with pumpkin/chocolate cakes, chocolate chip cheesecake filling with salted caramel and glossy chocolate frosting!

    Reply
  • Claire Wu 2019/10/23 at 8:44 PM

    Apple cake for this Fall season! :)

    Reply
  • Sam 2019/10/23 at 8:01 PM

    I love to bake a chocolate espresso cake or a banana cake with honey buttercream, but I’m excited to try this one!

    Reply
  • Eryn 2019/10/23 at 6:17 PM

    My favorite is red velvet with cream cheese frosting for sure!

    Reply
  • Annie 2019/10/23 at 6:07 PM

    Chocolate with raspberry filling!

    Reply
  • Chana 2019/10/23 at 5:58 PM

    These look amazing! I love to make cherry pistachio cake !

    Reply
  • Kristina Calahane 2019/10/23 at 5:56 PM

    These cupcakes look amazing! My favorite cake to make is a flourless chocolate cake and there’s a version with a ganache frosting that is my current fav.

    Reply
  • Elizabeth 2019/10/23 at 5:50 PM

    This cupcake sounds INCREDIBLE!! I’m excited to try the recipe! My current favorite cake to make is a cinnamon roll flavored cake; it has a cinnamon vanilla cake, cinnamon crumbles, and a cream cheese buttercream. Mmmmm:)

    Reply
  • Juliette 2019/10/23 at 5:44 PM

    My favorite cake to bake is brown butter cake with salted caramel buttercream!

    Reply
  • Allyse 2019/10/23 at 5:31 PM

    My favorite cake to make is Ina’s chocolate cake! Worth splurging for the “good” ingredients

    Reply
  • Jacqueline 2019/10/23 at 5:27 PM

    Definitely red velvet

    Reply
  • Madeline 2019/10/23 at 5:26 PM

    My favorite cake to bake is a vegan chocolate chip cookie dough cake with vegan chocolate cookie dough bark. I modified my original non vegan recipe, through lots of trial and error, and this cake is always flawless and never fails to put a smile on the face of anyone that eats it. Taking my favorite non vegan recipes and making them vegan makes me happy and challenges my skills, but when I succeed it’s worth it.

    Reply
  • Heidi 2019/10/23 at 5:26 PM

    I love baking a simple chocolate cake because it’s pretty foolproof and always delicious.

    Reply
  • Haejin 2019/10/23 at 5:24 PM

    Vanilla bran cake with soft crumbs!!!

    Reply
  • Tanya 2019/10/23 at 5:22 PM

    I love baking angel food cake. The moist fluffy texture is so rewarding. Plus, you can dress up each slide any way you’d like! Such a crowd pleaser.

    Reply
  • Jill 2019/10/23 at 5:19 PM

    My favorite to bake is carrot cake!

    Reply
  • Anna 2019/10/23 at 5:13 PM

    Chocolate ganache!!

    Reply
  • Alexandra 2019/10/23 at 5:07 PM

    I just attended a class in which we made a Date and Orange Cake that was super moist and delicious! I love to bake this kind of one-bowl, stays-moist-forever, unique kid of cake! Also
    love a classic layer cake!

    Reply
  • Eleanore Eckstrom 2019/10/23 at 5:06 PM

    My favorite cake to bake is sour cream chocolate cake with chocolate fudge frosting, my favorite recipe that Mom used to make for my birthdays growing up.

    Reply
  • Laura Sharp 2019/10/23 at 4:52 PM

    I love cake!!! Yum! I love trying to figure out the perfect flavors for each person that has a birthday, for my husband last Father’s Day I tried to copy his favorite Chocolate Banana milkshake, the cake 2as a success though I’d probably tweak a thing or two whenever I make it again! Red velvet is my all time favorite, or just anything chocolate!

    Reply
  • Anna 2019/10/23 at 4:49 PM

    My fav xake to bake has to be a maple and pecan cake. Perfect for the season

    Reply
    • Sarah 2019/10/23 at 4:54 PM

      My favorite cake to bake is Jesse Sheehan’s Chocolate Birthday cake with marshmallow frosting! I’m actually making it for my friend’s baby shower in November!

      Reply
  • Kylie Gray 2019/10/23 at 4:42 PM

    My favorite cake to make would have to be Dark Chocolate Mocha Cake.

    Reply
  • Jennifer 2019/10/23 at 4:28 PM

    My favorite cake to bake was a checkerboard cake that combined Maple, Pumpkin, and Gingerbread cakes!

    Reply
  • Joanna 2019/10/23 at 3:39 PM

    My favorite cake to make is a chocolate cake with peanut butter frosting!

    Reply
  • Erin H. 2019/10/23 at 3:36 PM

    I love to bake banana cake! Nothing better than chocolate ganache, banana cream + gooey banana cake :)

    Reply
  • Anne 2019/10/23 at 2:24 PM

    Coconut cake, soaked in coconut milk.

    Reply
  • Becky 2019/10/23 at 1:55 PM

    I love to bake any cake with chocolate and caramel or mocha frosting!! Love a baking scale!

    Reply
  • Steph 2019/10/23 at 1:08 PM

    My favorite cake is sour cream pound cakes

    Reply
  • Harry Spickle 2019/10/23 at 12:35 PM

    My favorite cake to bake is the ordinary banana bread, with chocolate chips and nuts, usually walnuts. I’ve used the applesauce version which is very good, and usually go with the turbanado sugar version. Anyway thank you for the nice recipe! Hope to check out your book….

    Reply
  • CJ Hester 2019/10/23 at 8:45 AM

    My favorite to make is buttermilk cake; it’s a classic Southern recipe that I’ve never found anywhere except in Texas (although I’d love to be wrong, if anybody else has recipes!). It was my grandfather’s favorite, and I would always make it for him whenever he asked. Now that he’s gone, it makes me feel closer to him to make it. Thanks for the giveaway!! My obese cat broke my kitchen scale the other day, so it would be very exciting to win!

    Reply
  • Anne Wallace 2019/10/23 at 8:02 AM

    Snickerdoodle Cake with Vanilla Custard filling and a Vanilla 7-minute frosting topped with a Glazed Almond topping

    Reply
  • mel colligan 2019/10/23 at 5:52 AM

    Basque cake! My boys’ favorite!

    Reply
  • Kelly 2019/10/23 at 4:27 AM

    Roasted apple spice cake with salted caramel buttercream

    Reply
  • Pat Mole 2019/10/23 at 3:05 AM

    chocolate mousse cake with raspberries

    Reply
  • Pat Mole 2019/10/23 at 3:01 AM

    Mocha almond cream roll

    Reply
  • Chelsey 2019/10/23 at 2:40 AM

    Chocolate Ganache! I adore your cookie book!

    Reply
  • Grace 2019/10/23 at 1:30 AM

    Vanilla buttermilk 1-bowl cake!

    Reply
  • Theresa 2019/10/23 at 1:20 AM

    Dark chocolate Espresso cake with Vanilla Meringue Buttercream frosting.

    Reply
  • Clare Campbell 2019/10/23 at 1:01 AM

    Carrot cake! My husband says I’ve spoiled all other carrot cakes for him.

    Reply
  • Shannon R 2019/10/23 at 12:57 AM

    Chocolate Coffee is a favorite as well as Lemon . Both are go to favs.

    Reply
  • Jan 2019/10/22 at 11:26 PM

    Chocolate cake is my favorite and definitely a crowd pleaser!

    Reply
  • Virginia Campbell 2019/10/22 at 11:23 PM

    An old-fashioned yellow cake with a cooked caramel icing. Mama used to make it, and she always overcooked the icing. It would harden on the cake, and we would break it off and eat it like candy–then we would eat the cake. Sweet, sweet memories!!!

    Reply
  • Casey 2019/10/22 at 11:02 PM

    A rum cake :)

    Reply
  • Tammy Wilson 2019/10/22 at 11:00 PM

    Cranberry Orange Bundt Cake with white chocolate drizzle

    Reply
  • JaxJayne 2019/10/22 at 11:00 PM

    My favorite is lemon curd cheesecake with a shortbread crust. Though I love chai flavor, so I’m definitely trying this recipe.

    Reply
  • Cynthia 2019/10/22 at 10:52 PM

    Brown Derby!!!

    Reply
    • Lisa 2019/10/22 at 11:53 PM

      I like raspberry champagne.

      Reply
  • Jeanne McCabe 2019/10/22 at 10:50 PM

    I love a Vanilla cake with a luscious chocolate frosting.

    Reply
  • Rachel 2019/10/22 at 10:47 PM

    These look so good!! I love funfetti, I’m a kid at heart :)

    Reply
  • Mary Andren 2019/10/22 at 10:45 PM

    I have all the ingredients to make these so they are going down tonight! I think I like a good carrot cake and that cream cheese frosting if I feel like gaining 5 lbs. So good and worth it.

    Reply
  • Kate L. 2019/10/22 at 10:45 PM

    Coconut Custard Cake with Meringue Frosting Covered with Toasted Coconut Flakes (vanilla or coconut cake layers filled with coconut custard). My family’s favorite.

    Reply
  • Debi 2019/10/22 at 10:37 PM

    I’ve fallen in love with the Pineapple Upside Down cake this year. Something about fresh pineapples with gooey sauce dripping over the sides that just satisfies. Prior to that it was a lifetime love with German Chocolate Cake.

    Reply
  • EMily Heisler 2019/10/22 at 10:33 PM

    Favorite cake for me is German Chocolate with raspberry filling. I only make it once a year for a birthday but it is soo good.

    Reply
  • Susan 2019/10/22 at 10:30 PM

    My favorite cake is your Banana espresso cake with buttercream frosting. Thanks for the wonderful cookie recipes too!

    Reply
  • Pat 2019/10/22 at 10:30 PM

    Hummingbird cake!!

    Reply
  • Lori (southerngirleats) 2019/10/22 at 10:27 PM

    Favorite cake? Is there such a thing? Haha. Today it is anything with all the spices of the season. I can’t wait to try these cupcakes!

    All time favorite- Hummingbird, carrot cake, and a orange slice cake All remind me of home ❤️

    Reply
  • Caren 2019/10/22 at 10:26 PM

    Hershey’s chocolate cake is my go to favorite cake! Can’t wait to make these though.

    Reply
  • Kelly Kardos 2019/10/22 at 10:22 PM

    My favorite cake to bake is chocolate anything!!! But these cupcakes are on my short “need to try” list!!

    Reply
  • JoAnn 2019/10/22 at 10:21 PM

    My favorite cake to make: Old fashion gingerbread love it!

    Reply
  • CLAUDIA DAVIS 2019/10/22 at 10:20 PM

    I read in a magazine about this triple chocolate mocha chip layer cake recipe and the picture had me salivating. I made it. It was my first later cake. It was a lot of work but it was incredible. I’ve made it several times since.

    Reply
  • Hilda 2019/10/22 at 10:18 PM

    My favourite cake to bake depends entirely on my mood but I’ve probably done some variation of the Hershey’s best chocolate cake recipe 100x… sometimes with coffee instead of water.

    Reply
  • Jeanette 2019/10/22 at 10:15 PM

    Chocolate cake with melty chocolate bits inside with chocolate frosting. All things chocolate! Looking forward to trying this recipe. It looks amazing!

    Reply
  • Elizabeth 2019/10/22 at 10:14 PM

    I’m a fan of bundt cakes! My favorite of which is a lemon cake, filled with a homemade lemon curd, and drizzled with a lemony simple syrup when hot out of the oven. Who says too much of one flavor can be a bad thing?

    So excited to get into fall and try the chai caramel!

    Reply
  • Ester Perry 2019/10/22 at 10:12 PM

    My favorite cake to bake and eat is carrot cake. This is a cake that I have made too many times to count over the years. Its a favorite of most of my family so it is made often for many family gatherings.

    Reply
  • Marcie 2019/10/22 at 10:08 PM

    The only cake I have ever been successful at making is a vanilla chiffon cake! Everything else always turns out dense or the texture is off. Which I’m fine with because it’s delicious and I can spice it up with the icing and filling!

    Reply
  • Emma 2019/10/22 at 10:04 PM

    My favourite cake to bake (and eat!) is a London Fog cake. Lavender Earl Grey infused sponge soaked with Lavender Earl Grey milk, filled and coated with a light vanilla swiss meringue buttercream. So good!
    Can’t wait to try these cupcakes!

    Reply
  • Melissa T. 2019/10/22 at 10:04 PM

    Brown Butter Pumpkin with Salted Caramel Frosting. Yum!

    Reply
  • Jenny Hartin 2019/10/22 at 9:50 PM

    My favorite cake is chocolate with vanilla frosting – I’m a simple girl. Those cupcakes look great.

    Reply
    • Rebecca Firth 2019/10/22 at 10:03 PM

      Hi Jenny!! I absolutely love the contrast of a chocolate cake with white, vanilla frosting — so pretty!! These cupcakes are DELICIOUS!!! I can’t wait to make them again!! xoxo

      Reply
    • Julie Hodgeman 2019/10/24 at 12:05 PM

      I have enjoyed baking angel food cake since I was a kid. There are many varieties that I’ve made over the years. From scratch is best!

      Reply
  • Lexi 2019/10/22 at 9:27 PM

    These look amazing! I love the flavors of dirty chai. I recently made dirty chai cinnamon rolls, soooo good! My favorite cake to make is dar k chocolate with salty peanut butter frosting. A classic.

    Reply
    • Rebecca Firth 2019/10/22 at 9:38 PM

      Those dirt chai cinnamon rolls sound delicious!! Good luck Lexi! xo

      Reply
      • Jocelyn 2019/10/23 at 9:58 AM

        My favorite cake to bake is my Chocolate Flourless Cake with a chocolate ganache drizzle. Clearly a chocolate lovers delight. Excited to try this recipe. They sound and look amazing.

        Reply
  • Lucie 2019/10/22 at 9:18 PM

    These look so yummy!! My favourite cake to bake has to be your chocolate malted cake xx

    Reply
    • Rebecca Firth 2019/10/22 at 9:19 PM

      Go on!! Keep telling me sweet stuff!! xoxo

      Reply
      • Janet 2019/10/22 at 11:33 PM

        Sticky toffee pudding!

        Reply
        • Amy Korobow 2019/10/23 at 4:31 AM

          Banana pecan layer cake with espresso caramel buttercream.

          Reply

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