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Chai Latte Blondie Cups

Chai Latte Blondie Cups

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!
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12
Author: Florence Jackson

Ingredients

  • 125 g (1 cup) White Chocolate Melted
  • 170 g (¾ cups) Unsalted Butter Melted
  • 125 g (⅔ cups) Granulated Sugar
  • 75 g (⅓ cups) Light Brown Soft Sugar
  • 2 (2) Large Eggs
  • 2 tsp (2 tsp) Vanilla Extract
  • 115 g (1 cup) All Purpose Flour
  • 2 tsp (4 tsp) Chai Spice Store bought or made as per below

Chai Spice Mix

  • 1 tsp (1 tsp) Ground Cinnamon
  • 1 tsp (1 tsp) Ground Ginger
  • 1/2 tsp (0.5 tsp) Ground Nutmeg
  • 1/2 tsp (0.5 tsp) Ground Cardamom
  • 1/2 tsp (0.5 tsp) Ground Cloves

For the Frosting

  • 112 g (½ cups) Unsalted Butter Room Temperature
  • 1 tsp (1 tsp) Vanilla Extract
  • 350 g (3 cups) Powdered Sugar
  • 2 tsp Chai Spice
  • 1 tbsp (2 tbsp) Milk or Heavy Cream

Instructions

  • Pre-heat your oven to 370℉/180℃. Line a 12 hole muffin pan with muffin liners.
  • In a large mixing bowl combine the white sugar and light brown sugar.
  • In a small saucepan, heat the unsalted butter and white chocolate over a low heat, stirring frequently until melted. Pour into the mixing bowl with the sugars and whisk to combine everything.
  • Whisk in the eggs and vanilla until combined. Fold in the flour and chai spice.
  • Either use an ice cream scoop, or pour the blondie batter into a jug/pitcher to pour into the lined muffin cases. Pour all batter out, ensuring the muffin cases are filled to about 2/3rds (almost full).
  • Bake 20-23 minutes. Remove from the oven and while still warm, use a tablespoon measure or the end of a wooden spoon to create 'indents' in the Blondie Cups - don't break through the bottom or push to far to the sides - the goal is to create a little dent that can be filled with the frosting.

For the Frosting

  • Add the butter and vanilla to a large mixing bowl. Beat with a whisk on high for a minute to soften/combine everything.
  • Add half the powdered sugar and the chai spice, whisk on high. Then add the remaining half, plus the milk or cream, and whisk everything on high until fluffy. Use a spoon or piping bag with a large nozzle to fill the blondie cup indents with frosting. Serve!