We’ve been doing a lot of catering lately, with summer nearly here and parties abounding.  While I’ll never get bored serving tea, sometimes I want to take it a bit further.  So recently we have been adding a new realm of offerings to our catering list – tea goodies.

With the help of our good friend Sally from Sweet Sally’s, we’ve devised some tea-infused treats that aren’t just good, they’re downright great!

One of my favorite delights to come out of this amazing partnership is the Chocolate Chai Cupcakes – the perfect blend of sweet, spice and, of course, tea!

I loved them so much, in fact, that I couldn’t wait to give you the recipe!

Here it is:

Chocolate Chai Cupcakes with Spiced Buttercream Frosting

mmm... chocolate chai.....1 1/4 cups flour

2 tsp baking powder

1/4 cup cocoa powder

1 tsp salt, kosher

8 oz butter, unsalted infused with kama chai sutra

1 cup sugar

2 eggs

1 tsp vanilla extract

4 oz whole milk

1 tbl kama chai sutra

2 oz bittersweet chocolate (for decoration)

Spiced Buttercream Frosting

1/4 tsp cinnamon

1/4 tsp ginger

1/4 tsp cardamom

1/8 tsp all spice

4 oz butter

2 tbl heavy cream

3 cups powdered sugar

FOR CAKE:  Mix all wet ingredients. Add dry.

Fill cupcake papers about 2/3 full, and bake at 325 F until cake springs back (approx 20 minutes for large cupcakes / 12 minutes for minis)

FOR ICING: mix all ingredients together. Ice cupcakes.