Chocolate Spiced Chai

• 1/2 cup milk
• 2 bags chai tea
• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 2 None eggs
• 1 cup self-rising flour
• 1/2 tsp ground cinnamon
• None None Ganache
• 6.5 oz dark chocolate, chopped
• 1/3 cup heavy cream
• None None white chocolate curls, to decorate

1. Preheat oven to 325u0b0F. Line a 12-cup muffin pan with paper liners.
2. Scald milk. Add tea bags and remove from heat. Let infuse for 5 mins. Let cool.
3. Meanwhile, cream butter and sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Sift flour and cinnamon together then fold in, alternately with cooled milk, beginning and ending with flour. Distribute between paper liners and bake for 20-25 mins, until golden and cooked when tested. Transfer to a wire rack to cool completely.
4. To make ganache, place chocolate in a small, heatproof bowl. Heat cream until almost boiling then pour over chocolate. Set aside for 2 mins. Stir gently until smooth. Cool until a spreadable consistency. Spread over cooled cakes. Top with chocolate curls.

milk, chai tea, butter, granulated sugar, eggs, flour, ground cinnamon, ganache, chocolate, heavy cream, white chocolate curls

Taken from recipes-plus.com/api/v2.0/recipes/24007 (may not work)