Cannabis Dirty Chai Cupcakes with Brown Sugar Espresso Caramel Drizzle
1 1/2 c all-purpose flour, sifted
1 tsp baking powder
1 tsp ginger
1 tsp cinnamon
1/2 tsp cardamom
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
1/4 tsp sea salt
1/2 c cannabutter, at room temp
1 c sugar
1 TBSP vanilla extract
1/2 cup milk
2 TBSP heavy cream
1 shot of hot espresso (1oz)
1/4 c dark brown sugar
1 TBSP maple syrup
1 c unsalted butter, browned
3 c powdered sugar
2 tsp vanilla extract
1-2 TBSP milk
Extra cinnamon, cardamom, and brown sugar to sprinkle on top for decoration
Brown Butter for Icing: cut the 1 c unsalted butter into Tbsp size pieces and place in small pan. Cook over medium heat stirring continuously for 5-8 minutes. The butter with foam a little, this is normal. Remove from heat and pour into heat proof bowl when butter is golden brown and smells delicious. Be careful not to cook too long or it will burn. Place the brown butter in the fridge to harden for about 2 hours. After it hardens, make sure to bring to room temperature before using.
Prepare cupcakes. Mix together all dry ingredients in medium sized bowl and set aside.
Cream cannabutter in stand mixed until light and creamy. Add in sugar and cream for about 3 minutes until light and fluffy. Add eggs one at a time and mix at medium speed. Make sure to scrap down the sides of the bowl to make sure the egg is well mixed in well. Add in vanilla and mix to incorporate.
Sift in half of the dry ingredient mixture and mix to combine. Pour in half the milk. Sift in the other half of dry ingredients and mix. Pour in the remaining milk and mix. Mix in heavy cream 1 TSBP at a time, you might not need both TBSPs if your cupcake mixture seems moist enough.
Bake at 350F in lined cupcake tin for 16-18 minutes.
*Now would be a good time to take the hardened browned butter out of the fridge for it to come to room temperature while the cupcakes bake and then cool.*
Make Brown Sugar Espresso Caramel white your cupcakes bake. Spread 1/4 dark brown sugar in the bottom of a small sauce pan (do not turn on the heat yet). Pour one shot of hot espresso over sugar and let dissolve for 2 minutes. Add maple syrup and stir to combine. Turn of stove top to medium heat and bring the espresso mixture to a boil. Do not stir. Once it reaches a bowl, turn the heat down to medium-low and let simmer for 5 minutes. Do not stir, put feel free to swirl around in the pan for even cooking. Let cool to room temp before using.
Let cool on wire rack for 20 minutes. Wait until cupcakes reach room temperature before adding filling or frosting.
Make Browned Butter Frosting: Place browned butter in stand mixed and beat for about 1-2 minutes until creamy. Add in powdered sugar 1 cup at a time, mixing in slowly at first. Once powdered sugar is incorporated, add in the vanilla extract. Beat frosting for 4 minutes or until light and fluffy. If the frosting seems too thick, add in the milk 1 TBSP at a time and beat until it reaches a creamy consistency.
Poke 3-4 holes in your room temperature cupcakes with a toothpick. Fill the holes with room temperature brown sugar espresso caramel. Frost with browned butter frosting and sprinkle with cinnamon, cardamom, and brown sugar for decoration if desired.