Chai Latte Blondie Cups

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These Chai Latte Blondie Cups are a gorgeously cozy bake. Fudgy white chocolate Blondie Cups get filled with a chai and vanilla frosting. The light spices blend with the luscious frosting for the perfect easy sweet treat! Blondies are just like a brownie, only without cocoa powder and with white chocolate instead of semi-sweet chocolate. They have a really similar texture, and are so versatile!

This blondie recipe come together really quickly, with minimal hassle! The ingredients should all be easy to find in your local grocery store. The fillings comprise of dulce de leche and chocolate ganache. I like to do half filled with each for options, but feel free to do them all one way! 

To make these blondies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. To make the shiny topping, there are arguments as to whether it’s the egg, or the molten sugar in the butter, so I do both. This recipe makes 12 muffin sized cups, and the thickness means this is a perfect serving in my opinion.

WHAT ARE BLONDIES?

Blondies are a type of dessert bar that’s similar to brownies but made without cocoa powder, and with white chocolate in place of melted semi sweet chocolate, giving them a lighter color. Here are some key features of blondies:

1. Texture: They have a chewy and fudgy texture, often denser than cake but not as dense as brownies.
2. Flavor: Blondies are sweet and buttery, with hints of vanilla and caramel from the brown sugar. You can also add ingredients like nuts, chocolate chips, or dried fruit for extra flavor and texture.
3. Versatility: You can customize blondies with various mix-ins, such as chocolate chips, white chocolate, nuts, or even spices like cinnamon.
4. Easy to Make: They’re simple to prepare, usually requiring just one bowl and minimal ingredients.

THE KEY TO FUDGY BLONDIES 

I think there’s more difficulty in nailing a fudgy blondie vs a brownie. I know that I get far more questions on how to get that texture for this than any other bake. There are a few key things to keep in mind, but once you have this down, it really will feel so easy to get right every time. 0Making fudgy blondies involves a few key techniques:

1. Use the right ingredients: Incorporate ingredients like brown sugar, which adds moisture and a chewy texture. Additionally, using melted butter instead of softened butter can contribute to a fudgier texture.
2. Don’t overmix the batter: Overmixing can lead to gluten development, resulting in a tougher texture. Mix until just combined to avoid this.
3. Bake for the right amount of time: Be careful not to overbake blondies, as they will continue to cook slightly after being removed from the oven due to residual heat. We want them to verge on underbaked for the ultimate fudgy texture.
4. Cool properly: Allow the blondies to cool completely in the pan before cutting into squares. This allows them to set properly and develop their fudgy texture.
5. Add-ins: Consider adding ingredients like chocolate chips, nuts, or caramel swirls for extra flavor and texture, but be mindful not to overload the batter with mix-ins, as this can affect the texture.

INGREDIENTS REQUIRED

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Also, I use a standard muffin pan and use muffin cases to line. This makes transporting/storage a lot easier and means they just pop out of the pan without any mess!

• Granulated Sugar
• Light Brown Soft Sugar
• All Purpose Flour (Plain)
• White Chocolate
• Unsalted Butter
• Vanilla Extract
• Chai Spice Mix (or prepare one using other common household baking spices) 
• Powdered Sugar
• Milk

To make the Chai Spice Mix, you will need:

• Ground Cinnamon
• Ground Cloves
• Ground Nutmeg
• Ground Ginger
• Ground Cardamom

The recipe will make far more chai spice than you need for this specific recipe, but it works great in coffee and with plenty of other desserts!

TIPS FOR THE BEST Chai Latte Blondie Cups,

• Brown Sugar: This is crucial to the perfect fudgy texture and deep flavour. You could use dark brown soft if you’re really in a pinch. Light brown is definitely your best friend in brownies.
• Melted Butter: This is what gives brownies that oh so Instagrammable shiny, crisp top. Don’t skip this step!
• Melted White Chocolate: This gives the bake its richness and sweetness. Be really careful melting the white chocolate as it is prone to burning! 
• Chai Spice Mix: You can either use a premixed blend from the store, or if you have the ingredients make your own. The recipe includes a homemade chai blend!
• Frosting: Ensure all ingredients are at room temperature before making the frosting. If the butter or heavy cream are too cold, the frosting can look ‘split’. It is still totally edible if this happens, but easily preventable by using room temp butter, and let the cream stand on the counter for 15 minutes to minimize that chill.

For my Chai Latte Blondie Cups, I use a basic 12 hole muffin pan. I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Nutella Buttercream Brownie Cups. For videos and baking inspiration, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials! 

STORAGE FOR Chai Latte Blondie Cups

The filling is made with dairy so you need to store these blondie cups in the refrigerator. Also, keeping them chilled will keep the filling from becoming too runny and spilling when you take a bite. Place in an airtight container before placing in the fridge. They will keep for up to 3 days this way. A cake tin is a great option if you have one. These can sit out while you serve and eat, just keep them in the fridge if they will go a while without being eaten.

Alternatively, you can freeze the blondie cups by themselves before they get filled with the frosting. Completely wrap as tight as you can using cling film/Saran wrap. If you have an airtight container too, place them in there before freezing. Let thaw in the fridge before making the cheesecake filling and serving!