Little cakes made with milk chocolate, chai masala tea and spices that could easily be transformed into 15 cupcakes if something a little larger is required.
Sift in the dry ingredients and then stir adding 390 ml of the chai tea as you go.
190 g flour, 3 tbsp cornflour, 1 tsp baking powder, ½ tsp bicarbonate of soda (baking soda), ¼ tsp Himalayan pink rock salt
Stir in the vinegar and melted chocolate.
1 tsp white wine vinegar
Divide the mixture between 20 bun cases, filling them to about ¾ of the way up. Bake at 180℃ (350℉, Gas 4) for 20 mins or until they're well risen and a cake tester came out clean. Leave for a couple of minutes, then turn out onto a wire rack to cool.
Allow to cool, then top with icing of choice and dark chocolate. I used a half quantity of chocolate chai buttercream (see recipe for Chocolate Chai Masala).
Chai Chocolate Icing
Melt the chocolate in a bowl suspended over a pan of hot, but not boiling, water. Leave to cool a little.
50 g milk chocolate
Cream the butter and icing sugar together until light and fluffy.
110 g unsalted butter, 150 g icing sugar
Beat in the vanilla extract and spices followed by 40ml of the remaining chai. Stir in the melted chocolate until just incorporated.