I bought the very special Dolfin Chocolat, au hot masala. A lovely subtle chai spiced chocolate from Belgium and teamed it with some marscapone and a custard flavoured cupcake - Ta dah! Chai Tiramisu Cupcakes!
Make them for someone special.
3 cups Self Raising flour, sifted
2/3 cup vanilla custard powder, sifted
dash of salt
1 cup caster sugar
2 cups water
2/3 cup canola oil
1 teaspoon vanilla extract
2 tablespoons lemon juice
100g Dolfin Chocolat - au hot masala (2 x 70g packets)
2 tablespoons pouring cream
Ground cinnamon, for dusting
How to make your Chai Tiramisu Cupcakes
Pre-heat oven to 180C or 160C fan forced. Line 2 x 12 hole muffin pans with cases.
Sift flour into a large bowl along with salt and custard powder. Stir through caster sugar. In a seperate bowl combine water, oil, vanilla and lemon juice. Whisk the liquid into the dry ingredients until smooth. Divide among cases. The mix is quite runny, don't worry! I use a 1/4 cup measure which gives me 24 cupcakes exactly. bake for 25 minutes. Remove when ready and allow to cool slightly in the muffin tray. Cool completely on a rack.
When cooled and you are ready to serve them cut out circles in the top of each cake, cutting an an angle, almost like a funnel shape, keeping each round as you'll place these like a hat over the choc and marscapone (I used a muffin tree which held 19 cupcakes and the chocolate mix was just enough. If you want to make the full 24 chai tiramisu cupcakes you can either use a little less chocolate in each cupcake or use more chocolate in the melting process)
Using a small saucepan add 2 tablespoons of pouring cream and 100g of the hot masala chocolate. Using a spatula stir over a low heat until melted and smooth. set aside to cool for a minute.
Spoon in a little pool of chocolate into each round, top with a little dollop of marscapone (roughly the same amount) place the round at a slight angle and dust with the ground cinnamon. Enjoy immediately. Maybe with some chai tea too!