The paint came out! Lucky me. I’m pretty uneager to do any more clothes shopping this decade.

Backtracking a bit, I’ve gotten much closer on those chocolate chai cupcakes – though next time, I’m likely to use a bit less spice, and melt in some chocolate chips. This last batch was a bit warmer than I was going for.

Chocolate Chai Cupcake

Chocolate Chai Cupcakes v2

2 cups granulated sugar
2/3 cup softened unsalted butter
2 large eggs
1 cup sour cream
3 tbsp water
2 tbsp vanilla extract
2 cups all-purpose flour
5 tbsp cocoa powder
3 tbsp ground cinnamon
3 tbsp ground cloves
3 tbsp ground ginger
1 tsp salt
1 tsp baking soda

Preheat oven to 350F.

Cream together sugar and butter. Mix in eggs, then sour cream, then water and vanilla extract. In a seperate bowl, mix together flour, spices, cocoa, salt, and baking soda. Sift, then gradually mix into the wet mixture.

Fill cupcake molds 2/3 of the way, and bakecupcakes for 18 minutes.

Cinnamon Frosting

8 oz cream cheese
4 tbsp softened butter
2 cups confectioners sugar
2 tbsp vanilla extract
2 tbsp ground cinnamon

Mix cream cheese and butter until smooth, then mix in other
ingredients one at a time.

Spread over cooled cupcakes.