Caramel Mocha Dirty Chai Cupcakes + a Giveaway!

Fluffy, chocolate espresso cupcakes are topped with a delicious chai caramel buttercream -- delicious!

***Giveaway closed!***I’m giving away a copy of Amanda Faber’s new cake cookbook, 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! 

 

Caramel Mocha Dirty Chai Cupcakes + a Giveaway!

Fluffy, chocolate espresso cupcakes are topped with a delicious chai caramel buttercream -- delicious!
5 from 25 reviews
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Course: Dessert
Servings: 16 -24

Ingredients

  • For the Chai Caramel
  • 225 g heavy whipping cream divided
  • 3 chai tea bags
  • 1 tsp vanilla bean paste or vanilla extract
  • 250 g granulated sugar
  • 40 g light corn syrup
  • 60 g water
  • 56 g unsalted butter diced
  • ½ tsp salt
  • 1 tsp white vinegar
  • For the Cupcakes
  • 120 g milk room temperature
  • 1 tsp white vinegar
  • 113 g butter unsalted
  • 110 g vegetable oil
  • 240 g water
  • 3 tbsp espresso powder divided
  • 280 g all-purpose flour
  • 430 g sugar
  • 70 g 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
  • 200 g caramel sauce room temperature (from the above recipe)
  • 226 g unsalted butter room temperature
  • 90 g heavy whipping cream room temperature
  • ½ tsp salt
  • 850 g powdered sugar
  • 1 tsp vanilla bean paste or vanilla extract
  • Garnish optional
  • Ground Cinnamon Amanda
  • Sea Salt Flakes me

Instructions

  • For the Chai Caramel
  • 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.
  • 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.
  • 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
  • Line two 12-count standard muffin pans with cupcake liners. Preheat the oven to 350°F/177°C.
  • In a small bowl, combine the milk and vinegar, set aside.
  • 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.
  • 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
  • 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.
  • 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.
  • 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!
Thanks for baking with me! Please tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

101 Comments

  • Becky October 23, 2019 at 1:55 PM

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

    Reply
  • Steph October 23, 2019 at 1:08 PM

    My favorite cake is sour cream pound cakes

    Reply
  • Harry Spickle October 23, 2019 at 12:35 PM

    5 stars
    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 October 23, 2019 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 October 23, 2019 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 October 23, 2019 at 5:52 AM

    Basque cake! My boys’ favorite!

    Reply
  • Kelly October 23, 2019 at 4:27 AM

    Roasted apple spice cake with salted caramel buttercream

    Reply
  • Pat Mole October 23, 2019 at 3:05 AM

    chocolate mousse cake with raspberries

    Reply
  • Pat Mole October 23, 2019 at 3:01 AM

    Mocha almond cream roll

    Reply
  • Chelsey October 23, 2019 at 2:40 AM

    Chocolate Ganache! I adore your cookie book!

    Reply
  • Grace October 23, 2019 at 1:30 AM

    Vanilla buttermilk 1-bowl cake!

    Reply
  • Theresa October 23, 2019 at 1:20 AM

    5 stars
    Dark chocolate Espresso cake with Vanilla Meringue Buttercream frosting.

    Reply
  • Clare Campbell October 23, 2019 at 1:01 AM

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

    Reply
  • Shannon R October 23, 2019 at 12:57 AM

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

    Reply
  • Jan October 22, 2019 at 11:26 PM

    Chocolate cake is my favorite and definitely a crowd pleaser!

    Reply
  • Virginia Campbell October 22, 2019 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 October 22, 2019 at 11:02 PM

    A rum cake :)

    Reply
  • Tammy Wilson October 22, 2019 at 11:00 PM

    Cranberry Orange Bundt Cake with white chocolate drizzle

    Reply
  • JaxJayne October 22, 2019 at 11:00 PM

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

    Reply
  • Cynthia October 22, 2019 at 10:52 PM

    Brown Derby!!!

    Reply
    • Lisa October 22, 2019 at 11:53 PM

      I like raspberry champagne.

      Reply
  • Jeanne McCabe October 22, 2019 at 10:50 PM

    I love a Vanilla cake with a luscious chocolate frosting.

    Reply
  • Rachel October 22, 2019 at 10:47 PM

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

    Reply
  • Mary Andren October 22, 2019 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. October 22, 2019 at 10:45 PM

    5 stars
    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 October 22, 2019 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 October 22, 2019 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 October 22, 2019 at 10:30 PM

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

    Reply
  • Pat October 22, 2019 at 10:30 PM

    5 stars
    Hummingbird cake!!

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

    5 stars
    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 October 22, 2019 at 10:26 PM

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

    Reply
  • Kelly Kardos October 22, 2019 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 October 22, 2019 at 10:21 PM

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

    Reply
  • CLAUDIA DAVIS October 22, 2019 at 10:20 PM

    5 stars
    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 October 22, 2019 at 10:18 PM

    5 stars
    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 October 22, 2019 at 10:15 PM

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

    Reply
  • Elizabeth October 22, 2019 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 October 22, 2019 at 10:12 PM

    5 stars
    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 October 22, 2019 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 October 22, 2019 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. October 22, 2019 at 10:04 PM

    Brown Butter Pumpkin with Salted Caramel Frosting. Yum!

    Reply
  • Jenny Hartin October 22, 2019 at 9:50 PM

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

    Reply
    • Rebecca Firth October 22, 2019 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
  • Lexi October 22, 2019 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 October 22, 2019 at 9:38 PM

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

      Reply
      • Jocelyn October 23, 2019 at 9:58 AM

        5 stars
        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 October 22, 2019 at 9:18 PM

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

    Reply
    • Rebecca Firth October 22, 2019 at 9:19 PM

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

      Reply
      • Janet October 22, 2019 at 11:33 PM

        Sticky toffee pudding!

        Reply
        • Amy Korobow October 23, 2019 at 4:31 AM

          Banana pecan layer cake with espresso caramel buttercream.

          Reply
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