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Baby Brownie Cake with chai buttercream frosting and caramel
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Baby Chai Caramel Fudgey Brownie Cakes

Fudgey Brownie Cake made into muffin sized portions with Chai Buttercream Frosting and a drizzle of Homemade Salted Caramel.
Course Dessert
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 10 Cakes
Calories 383kcal

Ingredients

Brownie Batter

  • 7 Tbsp (100 g) Unsalted Butter
  • 1 Cup (100 g) Dark Chocolate Chunks
  • 1/2 Cup (100 g) Dark Brown Sugar
  • 1/3 Cup (75 g) Granulated Sugar
  • 2 Eggs
  • 1 Tbsp Vanilla Extract
  • 2/3 Cup (100 g) All Purpose Flour
  • 1/3 Cup (50 g) Whole Wheat Flour
  • 3 Tbsp Dark Cocoa Powder
  • 1/2 tsp Baking Powder
  • 1/4 tsp Salt

Buttercream

  • 4 Chai Tea Bags
  • 6 Tbsp Hot Milk
  • Pinch of Salt
  • 1 Tbsp Vanilla Extract
  • 4 Tbsp Unsalted Butter, Room Temperature
  • 2-3 Cups (160 g) Powdered Sugar

Homemade Caramel Sauce *see above for link*

    Instructions

    Make Caramel the Day before or several hours prior to making cakes.

      Brownie Cakes

      • Preheat Oven to 350 F and prepare muffin tin with baking spray.
      • In medium bowl hand whisk together flours, salt, baking powder, and powder. (sift and weigh your flours for exact measurements) Set aside.
      • Place your chocolate and butter in a small sauce pan on low-medium heat. Stir until both are melted and creamy. Remove from heat and set aside.
      • In bowl of stand mixer with whisk attachment, beat together eggs, vanilla, and both sugars.
      • Pour cooled but still liquid chocolate butter into sugar egg mixture while continuing on medium speed.
      • Once combined, slowly spoon in flour mixture.
      • You may need to scrape sides and bottom of bowl to incorporate all ingredients.
      • Once blended into a nice thick batter, take an ice cream scoop and transfer a heaping scoop into each muffin well. ( You should have enough for 10 cakes.)
      • Bake for 15-18 minutes until top of cake pushes back and center is still slightly gooey.
      • Transfer tray to cooling rack for 10 minutes before cooling.

      Make your Buttercream!

      • Steep your chai tea bags in the hot milk for 5-8 minutes.
      • Squeeze excess liquid from tea bags and pour the chai milk into bowl of stand mixer.
      • Add vanilla and room temperature butter.
      • Beat on medium high speed with whisk attachment until smooth.
      • Slowly add powdered sugar until thick and creamy.
      • Transfer buttercream to plastic piping bag fitted with desired tip or cut end of bag for smooth piping.
      • Pipe frosting onto each cake.
      • Drizzle with caramel sauce and enjoy!

      Nutrition

      Calories: 383kcal