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Chocolate Coconut Chai Caramel Cupcakes

June 10, 2022 by Salma Leave a Comment

Chocolate Coconut Chai Caramel Cupcakes | The Polka Dotter

This luxurious recipe was inspired by a unique blend of chocolate, coconut and chai spices from The Tea Collective. These rich dark chocolate cupcakes are filled with a chai-infused caramel sauce and paired with soft sweet pillows of coconut cinnamon buttercream. The bold flavours and spicy undertones complement a steaming hot mug of chai perfectly, creating the cosiest winter treat.

I’ve been enjoying the enchanting hand-blended teas by local luxury tea connoisseur, The Tea Collective, for many years now, so it was an absolute pleasure to create this sponsored recipe and post for a brand I simply adore. You can purchase the delicious Chocolate Coconut Chai tea blend featured in this recipe here, along with an extensive array of teas and complimentary products.

Chocolate Coconut Chai Caramel Cupcakes | The Polka Dotter
Chocolate Coconut Chai Caramel Cupcakes | The Polka Dotter
Chocolate Coconut Chai Caramel Cupcakes | The Polka Dotter
Chocolate Coconut Chai Caramel Cupcakes | The Polka Dotter
Chocolate Coconut Chai Caramel Cupcakes | The Polka Dotter
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Chocolate Coconut Chai Caramel Cupcakes

Chocolate Coconut Chai Caramel Cupcakes | The Polka Dotter
Print Recipe

Luxurious cupcakes inspired by a unique blend of chocolate, coconut and chai spices from The Tea Collective, filled with a chai-infused caramel sauce.

Ingredients

Scale

Chocolate Mud Cupcakes

  • 180g unsalted butter, coarsely chopped
  • 110g good-quality dark chocolate, coarsely chopped
  • 320g caster sugar
  • 1/8 tsp fine sea salt
  • 125ml (1/2 cup) water
  • 125ml (1/2 cup) whole milk
  • 185g plain flour, sifted
  • ¼ tsp baking powder
  • 20g Dutch processed cocoa powder
  • 1 large egg, at room temperature
  • Ground cinnamon, to decorate
  • Cacao nibs, to decorate
  • Star anise, to decorate

Coconut Cinnamon Buttercream

  • 160g unsalted butter, softened & coarsely chopped
  • 300g icing sugar, sifted
  • ½ tsp coconut essence
  • ½ tsp ground cinnamon
  • 1–2 tbsp milk

Chai Caramel Sauce

  • 300ml pure cream
  • 20g (8 tsp) The Tea Collective Chocolate Coconut Chai
  • 250g caster sugar
  • 50g unsalted butter, coarsely chopped
  • 1–1½ tsp good quality sea salt (to taste)

Instructions

Chocolate Mud Cupcakes

  1. Preheat oven to 165°C (145°C fan-forced) and line a standard cupcake pan with 12 paper cupcake cases.
  2. Combine butter, chocolate, sugar and salt in a medium saucepan, stirring over low heat until combined, then add water and milk and stir until smooth.
  3. Transfer mixture to medium bowl and allow to cool for 10 minutes.
  4. In a separate bowl, sift together flour, baking powder and cocoa, then gently whisk the dry ingredients, then egg, into the chocolate mixture until smooth.
  5. Divide batter equally between cupcake cases then bake in the centre of the oven for 30-35 minutes or until a skewer comes out with moist crumbs. Allow to cool for 5-10 minutes in the pan before removing cupcakes and cooling completely on a wire rack.

Coconut Cinnamon Buttercream

  1. Beat butter, sugar, coconut essence and ground cinnamon in a free-standing mixer with paddle attachment until light and fluffy.
  2. If frosting is quite thick and firm, gradually add milk while beating, until velvety soft, light and fluffy.
  3. Place frosting in a piping bag fitted with a large round nozzle.

Chai Caramel Sauce

  1. Heat cream and chai in small saucepan until hot and steamy. Allow to cool then refrigerate overnight to allow the chai flavour to steep in the cream. Reheat to just warmed the next day when making the caramel sauce.
  2. Place one third of the sugar in a large saucepan and melt over low-medium heat.
  3. Continue adding small additions of sugar to the melted, until all the sugar has melted and you have achieved a dark, amber colour.
  4. Remove melted sugar from heat, and quickly stir in butter and warmed cream, mixing thoroughly and taking great care not to burn yourself as the hot caramel bubbles and rises in the saucepan.
  5. Return pan to heat and continue mixing until smooth and thick (10-12 minutes).
  6. Allow to cool slightly, then add salt to taste.
  7. Leave to cool to room temperature, then transfer to a sterilised jar if not using immediately.
  8. Note that the caramel should  be at a pourable consistency (but not hot) for assembly.
  9. Also note there will be approximately half the quantity of caramel remaining after the cupcakes are filled and decorated. The remainder can be enjoyed with another recipe, or drizzled over ice cream, pancakes, waffles or porridge.

Assembly

  1. Place cupcakes on a serving plate and using an apple corer, core out the centre of each cupcake to a depth of 1-1.5cm.
  2. Spoon or pipe chai caramel sauce into the centre of each cupcake.
  3. Pipe coconut cinnamon buttercream onto each cupcake in a large dome.
  4. Scoop out a small spoonful of frosting from each dome to create a well, then dust with sifted ground cinnamon.
  5. Spoon or pipe a little extra chai caramel sauce within the well of each cupcake, then decorate with cacao nibs and star anise if desired.

Enjoy!

Notes

Makes 12 standard cupcakes

Did you make this recipe?

Tag @thepolkadotter on Instagram and hashtag it #polkadotbakes

Chocolate Coconut Chai Caramel Cupcakes | The Polka Dotter

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Filed Under: Cupcakes, Mini Cakes & Brownies Tagged With: Caramel, Chai, Chocolate

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Salma Sabdia | Food Photography

Hi, I’m Salma, and I love creating beautiful images and sweet treats. If you’re looking for a little baking inspiration, you’ve come to the right place.

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