Here's what I did: cupcakes
3 cups all purpose flour
1 1/4 cups cocoa powder
2.5 cups sugar
2.5 teaspoons baking soda
1 1/4 teaspoons baking powder
1 1/4 teaspoons salt
3 teabags of Spiced Chai (bags cut open and poured into a bowl)
3 large eggs
3/4 cup liquid coffee creamer (I used White Chocolate Mudslide)
1/2 cup milk
1/4 cup vegetable oil
1/2 cup pureed pear halves
2 tablespoons sour cream
2 teaspoons vanilla extract
1 1/4 cup warm water
Preheat oven to 350 degrees F. Line 2 standard 12-cup muffin pans with cupcake liners. Into large bowl, sift flour, cocoa, sugar, baking soda, baking powder, salt, and Chai tea granules all together. Add eggs, milk/creamer, oil, vanilla, water, sour cream, and pear puree. Beat on low speed til smooth and combined, about 3 minutes. Scrape down the sides of bowl.
Divide into the muffin cups, bake for about 25 minutes (between 20-25, whenever toothpick comes out clean). ...I iced mine with buttercream.
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Here's the buttercream recipe I did. I just used what I had; a little of this and that. It turned out yummy!! I'm not sure if I even did it in the right order--I just tried to remember what I did from a recipe 2sdae gave me and modified it according to what I had on hand.
...For instance, I dont think the recipe calls for this much liquid, but mine just wouldnt mix. My handmixer was like 'The Little Engine That Could', so I had to give her some help!
2 sticks salted butter
1 cup shortening
2 lbs powdered sugar
2 teaspoons vanilla extract
2 teaspoons creme bouquet flavoring
5 tablespoons liquid coffee creamer (White Chocolate Mudslide is what I used)
3 tablespoons milk
Cream together butter and shortening; add in the vanilla extract and creme bouquet. Add in the powdered sugar and mix until combined as much as it will. Add in the milk/creamer, more or less depending on what you need. I *think* the original recipe calls for 5-6 tablespoons total, but I used 8. Beat on high speed until light and fluffy.
Wonder if this will taste good...
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