Chai Eggnog Latte Cupcakes with Spiked Swiss Meringue Buttercream

The holidays don't officially start until you bring out the eggnog - preferably spiked. So, say hello to ma lil frwends - excuse the slurring.

I have not always been a fan of eggnog, but I find if I add it to something I truly enjoy it can actually be quite tasty. For instance, chai tea - more specifically, chai latte from Starbucks. I am addicted to the stuff. And, around this time of year SB features a few drinks to help bring on the holiday cheer, one of which is eggnog latte. 

Do you see where this is going? It's a little place called Cheggnog! Translation - Chai Eggnog. A shot of chai (or two, if you're like me), a shot of eggnog, some soy milk, heat, froth, enjoy! It's my mid-morning warm-up. 

I enjoy eggnog best when baked. Last year, I introduced eggnog into my baking when I made these Pumpkin Spice Mini Donuts with Eggnog Glaze. They were great and a certain individual who claims eggnog is vile, inhaled a few of the donuts and survived - enjoyed them, even. 

So this year, I decided to turn one of my favourite drinks into a baked good to try to convert the tastebuds of eggnog haters, including one, Nina Roy as part of the Eggnog Challenge. 

Cupcakes make everything better, even eggnog. These Chai Eggnog Cupcakes topped with spiked Cheggnog Swiss Meringue Buttercream will have you asking begging for seconds, if not more. The light spicy flavour of the chai is nicely complemented by the smooth rich taste of the buttercream. The added alcohol provides the festive factor. But not too much alcohol, or you might find yourself seeing strange things. Quick... blink to make it disappear!

Over-sized reindeer at the Eaton Centre, Toronto. 

Speaking of reindeer... I am guessing these would be a welcome treat for Santa along with a glass of virgin eggnog - we don't want him drinking and driving.

What are you waiting for? I've already started eating mine - you'll need to make your own. The recipe is below. Whatever eggnog treat you decide to make, be sure to share it with Nina Roy for a chance to win an Ultimate Eggnog Lovers Prize Pack!

Chai Eggnog Cupcakes w/ Spiked Cheggnog Swiss Meringue Buttercream
(Yield: 12 cupcakes)

A light, spicy chai cupcake complemented by the smooth rich taste of swiss meringue buttercream and a festive touch of brandy. 

Ingredients:

Cupcakes
220 g self-rising flour (with baking powder and salt)
16 g chai tea powder
52 g unsalted butter, softened
175 g light brown sugar
63 g egg whites
150 ml eggnog


Frosting
150 g liquid egg whites
250 g sugar
340 g unsalted butter, cut into cubes and cool
1 teaspoon  Tahitian crushed vanilla beans
pinch of salt
75 ml chai eggnog latte
1 tablespoon brandy

Directions:
Preheat the oven to 350ºF. Line muffin pan with baking cups (12).

Using the paddle attachment, beat the butter and sugar on medium speed until smooth.

Add the egg whites slowly, mixing until fully incorporated.

Sift the flour onto the butter mixture and add the chai tea powder. Mix until blended.

Add the eggnog and continue mixing until combined.

Using an ice-cream scooper, scoop the batter into the cups and bake for 20-25 minutes.

Remove from oven and cool.

For the frosting: While the cupcakes are baking , fill a heavy duty pot about a quarter of the way with water and place on the stove over medium heat to simmer.

Add egg whites and sugar to the mixing bowl and place on top of the pot, ensuring the bottom of the bowl is not in contact with the water in the pot. Whisk the sugar and egg white mixture constantly, but gently, until temperature reaches 160°F.

Once at the correct temperature, remove from heat, wipe away the water from the underside of the bowl and transfer to the stand mixer. With the whisk attachment, begin to whip the meringue until it is thick, glossy, and the bottom of the bowl is no longer warm to the touch.

Switch from the whisk to paddle attachment and with the mixer on low speed, add butter cubes, one at a time, until incorporated.  Continue to mix until it has reached a silky smooth texture.

Add vanilla beans and salt, continuing to beat on low speed until well combined. Then add the spiked chai eggnog latte and beat until combined.

Using a 6B French tip, pipe swirls onto the cupcakes and garnish with a little chai tea powder and nutmeg.