Chai Cupcakes with Espresso Frosting


The recipe that I used was from TasteOfHome. Though the smell of the chai mix was overpowering when in it was in one bowl (ground ginger? Cardamon? All in one? Oh my!), the cake was perfect. The only change I made was that I replaced the 2% milk with buttermilk by adding 1/4 teaspoon of vinegar to 1% milk. I found the batter a bit too thick for a cupcake, so I just added a bit more milk.

The recipe I used was an ad-hoc one. I made it hoping that it would taste good by adding random ingredients. It was delicious, if I do say so myself.

IMG_1501– 1/2 cup of softened unsalted butter
– 1.5 tablespoons of milk
– About 3 teaspoons of ground instant espresso powder dissolved in 1.5 tablespoons of hot water
– A dash of cinnamon
– About 2 cups of confectioner’s sugar
– 1 teaspoon of all-purpose flour


To make the frosting, mix all of the above ingredients together until the mixture is light and fluffy. I add some flour because I think it would be too sweet with solely confectioners sugar.

Overall, the cake was delicious. The cake wasn’t too sweet, so I used the apple corer to to remove the center and fill with the sweet espresso frosting. So yummy. No further words needed.



Banana Cake with Chocolate Espresso Frosting

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If you like bananas and chocolate, you’ll love this one. The dark chocolate taste complemented the sweet banana cake. It was also fun to use the remainder of the batter to make a small cake. I used extremely ripe bananas, which made the bananas very easy to mash. It also made the cake very moist.


– 1/2 cup unsalted butter
– 2 tablespoons instant espresso dissolved in 1 tablespoon hot water
– 2 tablespoons milk
– 1/4 cup unsweetened cocoa powder
– 1 3/4 cups confectioner’s sugar