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
Print Save Rate
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

  • Madison Earnest October 25, 2019 at 9:55 AM

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

    Reply
  • Jeanne McCabe October 25, 2019 at 12:19 AM

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

    Reply
    • Betsy Wahlquist October 25, 2019 at 1:03 PM

      5 stars
      Apple caramel cake

      Reply
  • Alisha Kaping October 24, 2019 at 7:42 PM

    Almond Joy cake!

    Reply
  • Brenda Haines October 24, 2019 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 October 24, 2019 at 5:28 PM

    I like to bake a Hershey’s chocolate cake.

    Reply
  • Angela October 24, 2019 at 3:55 PM

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

    Reply
  • Casey October 24, 2019 at 3:30 PM

    I love making opera cakes and dark chocolate raspberry cake.

    Reply
  • Christie Claiborne October 24, 2019 at 2:47 PM

    Hummingbird cake or Italian cremecake

    Reply
  • Erika Gillette October 24, 2019 at 2:47 PM

    5 stars
    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 October 24, 2019 at 1:37 PM

    Chai cake with chai smbc

    Reply
  • Leslie October 24, 2019 at 12:20 PM

    Chocolate cake is my favorite to make

    Reply
  • Donna Lassig October 24, 2019 at 6:25 AM

    5 stars
    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 October 24, 2019 at 4:34 AM

    5 stars
    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 October 24, 2019 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 October 24, 2019 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 October 24, 2019 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 October 24, 2019 at 12:44 AM

    Rum cake with extra rum

    Reply
  • Stephanie S. October 24, 2019 at 12:12 AM

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

    Reply
  • Jeanne K October 23, 2019 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 October 23, 2019 at 10:57 PM

      Chocolate truffle with Oreo cream filling

      Reply
  • Mimi October 23, 2019 at 9:27 PM

    Coconut mochi cake!

    Reply
  • Audra October 23, 2019 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 October 23, 2019 at 8:44 PM

    5 stars
    Apple cake for this Fall season! :)

    Reply
  • Sam October 23, 2019 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 October 23, 2019 at 6:17 PM

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

    Reply
  • Annie October 23, 2019 at 6:07 PM

    Chocolate with raspberry filling!

    Reply
  • Chana October 23, 2019 at 5:58 PM

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

    Reply
  • Kristina Calahane October 23, 2019 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 October 23, 2019 at 5:50 PM

    5 stars
    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 October 23, 2019 at 5:44 PM

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

    Reply
  • Allyse October 23, 2019 at 5:31 PM

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

    Reply
  • Jacqueline October 23, 2019 at 5:27 PM

    Definitely red velvet

    Reply
  • Madeline October 23, 2019 at 5:26 PM

    5 stars
    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 October 23, 2019 at 5:26 PM

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

    Reply
  • Haejin October 23, 2019 at 5:24 PM

    Vanilla bran cake with soft crumbs!!!

    Reply
  • Tanya October 23, 2019 at 5:22 PM

    5 stars
    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 October 23, 2019 at 5:19 PM

    My favorite to bake is carrot cake!

    Reply
  • Anna October 23, 2019 at 5:13 PM

    Chocolate ganache!!

    Reply
  • Alexandra October 23, 2019 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 October 23, 2019 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 October 23, 2019 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 October 23, 2019 at 4:49 PM

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

    Reply
    • Sarah October 23, 2019 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 October 23, 2019 at 4:42 PM

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

    Reply
  • Jennifer October 23, 2019 at 4:28 PM

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

    Reply
  • Joanna October 23, 2019 at 3:39 PM

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

    Reply
  • Erin H. October 23, 2019 at 3:36 PM

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

    Reply
  • Anne October 23, 2019 at 2:24 PM

    Coconut cake, soaked in coconut milk.

    Reply
  • Julie Hodgeman October 24, 2019 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
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