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Chocolate Chai Cupcakes with Ginger Cream Cheese Frosting

By: Artisan Kettle

Ingredients for the cupcakes
  • 1 cup Artisan Kettle®Organic Semisweet Chocolate Chips
  • 6 tablespoons organic unsalted butter
  • 1 cup organic all-purpose flour
  • 1 ¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 2 teaspoons organic cinnamon
  • 1 ½ teaspoons organic ginger
  • 1 teaspoon organic cardamom
  • ½ teaspoon organic nutmeg
  • ¼ teaspoon organic black pepper
  • 1 cup organic sugar
  • 2 organic eggs
  • ¾ cup organic whole milk
Ingredients for the frosting
  • 1 (8 ounce) package organic cream cheese, soften
  • ½ cup organic unsalted butter, softened
  • ½ teaspoon organic ginger
  • ½ teaspoon organic vanilla extract
  • 3-4 cups organic powdered sugar

Yield: 18 cupcakes

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

For the cupcakes:
1. Preheat oven to 350F. Line cupcake pans with liners and set aside.

2. Combine flour, baking powder, baking soda, cinnamon ginger, cardamom, nutmeg and black pepper in a bowl. Stir to combine and set aside.

3. Place chocolate chips and butter in a large microwave-safe bowl. Microwave in 30-second increments, stirring in between each until chocolate and butter are melted. Add eggs and sugar and stir to fully incorporate. Add half of the flour mixture and mix by hand until just incorporated. Mix in the milk, then add in remaining flour mixture. Continue mixing by hand until combined and smooth.

4. Transfer batter to prepared cupcake pans, filling each cavity just over halfway full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Transfer to a wire rack and let cool completely.

For the icing:
1. Combine cream cheese, butter, ginger and vanilla extract. Beat with an electric mixer on highspeed until combined and smooth. Add powdered sugar one cup at a time until desired consistency and sweetness is reached.

2. Pipe icing on cupcakes and enjoy! Store cupcakes in an airtight container in refrigerator.

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