Chocolate Spiced Chai - cooking recipe

Ingredients

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

Preparation

Preheat oven to 325\u00b0F. Line a 12-cup muffin pan with paper liners.
Scald milk. Add tea bags and remove from heat. Let infuse for 5 mins. Let cool.
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.
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.