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RECIPE
23 INGREDIENTS 19 STEPS 1hr 25min

Rose Chai Hostess Cupcakes

A fancy take of Hostess cupcakes, fluffy, moist chocolate cake flavored with rose tea filled with a light cardamom meringue buttercream and dipped in ganache.
Rose Chai Hostess Cupcakes Recipe | SideChef
A fancy take of Hostess cupcakes, fluffy, moist chocolate cake flavored with rose tea filled with a light cardamom meringue buttercream and dipped in ganache.
I'm Hetal, Welcome to Milk & Cardamom! I'm a past MasterChef (Season 6) contestant currently living in sunny San Francisco where I cook up a storm in my tiny kitchen for my hubby and baby!
http://www.milkandcardamom.com/
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I'm Hetal, Welcome to Milk & Cardamom! I'm a past MasterChef (Season 6) contestant currently living in sunny San Francisco where I cook up a storm in my tiny kitchen for my hubby and baby!
http://www.milkandcardamom.com/
1hr 25min
Total Time
$2.16
Cost Per Serving

Ingredients

Servings
12
US / METRIC

Chocolate Cupcake

1/2 cup
2 Tbsp
Rose Tea
I used One Stripe Chai Gulab City Tea
1/2 cup
I used Raaka Oat Milk Chocolate
1/3 cup
Unsweetened Cocoa Powder
3/4 cup
Brown Sugar
1/2 tsp
2
plus 1 yolk
or 1/3 cup Apple Sauce plus 3 Tbsp Vegan Mayo
1/2 cup
1 tsp
Baking Soda

Cardamom Swiss Meringue

2
Eggs , separated
2 1/2 Tbsp of egg whites needed
or 2 1/2 Tbsp Aquafaba
1/8 tsp
Cream of Tartar
1/3 cup
Unsalted Butter , room temperature
1/4 tsp
1/4 cup
Powdered Confectioners Sugar
1/4 tsp
Ground Cardamom

Rose Chocolate Ganache

1/2 cup
Heavy Cream
about 4 oz
3 Tbsp
3 Tbsp
Rose Tea
I used One Stripe Chai Gulab City Tea
1/4 cup
I used Raaka Oat Milk Chocolate, about 2 oz
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Nutrition Per Serving

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CALORIES
373
FAT
23.7 g
PROTEIN
4.3 g
CARBS
37.0 g

Author's Notes

Makes one dozen cupcakes.

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C) and line a cupcake pan with cupcake liners.
Step 2
Prepare the Rose Tea and Dark Chocolate Cake. In a medium saucepan over medium heat, add Milk (1/2 cup) and Rose Tea (2 Tbsp) . Warm and bring to a simmer. Remove from heat and cover. Let it sit for 3 minutes.
Step 3
Strain the milk into a clean saucepan and add Unsalted Butter (1/2 cup) . Heat until the butter has melted.
Step 4
Remove from heat and stir in Dark Chocolate (1/2 cup) and Unsweetened Cocoa Powder (1/3 cup) until smooth. Add Brown Sugar (3/4 cup) , Salt (1/2 tsp) , and Vanilla Extract (1 tsp) and stir until well combined.
Step 5
Add Eggs (2) and stir until smooth. Sift in All-Purpose Flour (1/2 cup) , and Baking Soda (1 tsp) and whisk until all the flour is just combined.
Step 6
Pour into a measuring cup with a spout for easy pouring. Fill each cupcake liner with the batter so the batter is only 3/4 of the way up.
Step 7
Bake in the oven for 15-20 minutes or until a toothpick inserted in the center of the cake comes out clean.
Step 8
Cool for 10 minutes before removing the cupcakes and cooling on a rack. Cool completely.
Step 9
Prepare the Cardamom Swiss Meringue Buttercream by adding Eggs (2) , Granulated Sugar (1/4 cup) , Cream of Tartar (1/8 tsp) , and Salt (1/4 tsp) into the bowl of a stand mixer. If using aquafaba, skip the next step.
Step 10
If using egg whites, set up a double boiler and place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir for 5 minutes or until the mixture hits 160 degrees F (70 degrees C). Then remove from the heat.
Step 11
Attach the bowl to the mixer and whisk for 12 minutes. Add Unsalted Butter (1/3 cup) a tablespoon at a time, mixing well in between each addition.
Step 12
Add Powdered Confectioners Sugar (1/4 cup) , Ground Cardamom (1/4 tsp) , and Vanilla Extract (1/2 tsp) . Scrape down the bowl and whisk well. If it's soupy or loose- pop the bowl in the fridge for 15 minutes and then continue whisking. It should be creamy, smooth, and light. Spoon into a piping bag and set aside.
Step 13
When ready to assemble, make the ganache. Add Dark Chocolate (1/4 cup) to a mixing bowl.
Step 14
Add Heavy Cream (1/2 cup) , Granulated Sugar (3 Tbsp) , and Rose Tea (3 Tbsp) to a saucepan over medium heat. Bring to a simmer and then remove from heat. Cover for 2 minutes to allow the tea to steep.
Step 15
Strain the heavy cream into the bowl with the chocolate and let sit for 2 minutes. Stir until all the chocolate has melted and is smooth.
Step 16
Use a large piping tip or a teaspoon to carve out the center of each cupcake. Fill each cupcake with the cardamom meringue and place the carved-out cake on top to cover the meringue.
Step 17
Place the filled cupcakes onto a tray and freeze for 5 minutes.
Step 18
Dip the top of each cupcake into the ganache. Let the cupcakes sit for 15-20 minutes so the ganache sets.
Step 19
Spoon the leftover meringue buttercream into a piping bag fitted with a small tip, pipe swirls across the center of each cupcake for that Hostess look. Enjoy!
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Nutrition Per Serving
Calories
373
% Daily Value*
Fat
23.7 g
30%
Saturated Fat
14.5 g
72%
Trans Fat
0.0 g
--
Cholesterol
112.0 mg
37%
Carbohydrates
37.0 g
13%
Fiber
2.1 g
8%
Sugars
28.7 g
--
Protein
4.3 g
9%
Sodium
286.9 mg
12%
Vitamin D
0.3 µg
2%
Calcium
48.9 mg
4%
Iron
1.7 mg
9%
Potassium
155.4 mg
3%
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