Description
Delight in the rich and aromatic flavors of these Chocolate Chai Mini Loaves. Combining semisweet chocolate with the warm spices of chai tea latte mix, these mini loaves are moist, flavorful, and topped with a smooth chai-spiced frosting, perfect for an indulgent snack or a special dessert.
Ingredients
Scale
Chocolate Chai Mini Loaves
- 2 ounces semisweet chocolate, chopped
- 1/2 cup water
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1–1/2 cups all-purpose flour
- 3 tablespoons chai tea latte mix
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
Frosting
- 1 cup confectioners’ sugar
- 1 tablespoon butter, softened
- 1 tablespoon chai tea latte mix
- 1/2 teaspoon vanilla extract
- 4 to 5 teaspoons 2% milk
Instructions
- Melt the Chocolate: In a microwave-safe bowl, microwave the semisweet chocolate with the water until the chocolate is fully melted. Stir until smooth and set aside to cool slightly.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and packed brown sugar together until the mixture is light and fluffy, about 5 to 7 minutes, using an electric mixer on medium speed.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract followed by the slightly cooled chocolate mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, chai tea latte mix, baking soda, and salt.
- Mix Batter: Add the dry ingredients to the creamed mixture alternately with the sour cream, beginning and ending with the dry ingredients. Mix gently just until combined to maintain a tender crumb.
- Prepare Pans and Bake: Grease three 5-3/4x3x2-inch mini loaf pans and divide the batter evenly among them. Bake in a preheated 350°F (175°C) oven for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool Loaves: Allow the mini loaves to cool in the pans for 10 minutes, then remove and transfer to a wire rack to cool completely before frosting.
- Make Frosting: In a bowl, combine the confectioners’ sugar, softened butter, chai tea latte mix, and vanilla extract. Add 2% milk teaspoon by teaspoon until the frosting reaches a smooth and spreadable consistency.
- Frost the Loaves: Spread the chai-spiced frosting over the cooled mini loaves evenly. Let set briefly before serving.
Notes
- The chai tea latte mix is the key to infusing the loaves with warm spices; use your favorite blend for best results.
- Do not overmix the batter once the dry ingredients are added to keep the loaves tender.
- If you don’t have mini loaf pans, regular loaf pans will work; adjust the baking time accordingly.
- The frosting consistency can be adjusted with more or less milk depending on preference.
- Store leftover loaves wrapped in plastic wrap at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: chocolate chai mini loaves, chai spiced cakes, mini loaf cakes, chocolate mini loaves, chai tea latte desserts
