For an enhanced chai flavor, consider steeping the black tea with a chai tea bag or loose-leaf chai blend. To prevent the cupcakes from sticking, ensure the muffin pan is thoroughly coated with nonstick spray, especially in the corners. Chilling these cupcakes overnight allows the flavors to meld, creating a richer and more complex taste experience. For a decadent touch, consider topping with a simple cream cheese frosting infused with a hint of chai spice.
Chocolate Chai Cupcakes
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PREP TIME25 mins
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COOK TIME15 mins
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TOTAL TIME40 mins
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SERVING6 People
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VIEWS9
Embark on a sensory journey with these delightful cupcakes! A symphony of warm Indian spices dances with the richness of cocoa, creating a unique flavor profile reminiscent of a comforting chai latte and decadent hot chocolate, all in a perfectly portioned cupcake. A healthier twist uses oil and nonfat milk for guilt-free indulgence. These cupcakes are especially delicious after chilling overnight, allowing the flavors to meld into perfect harmony.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate48 g
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Cholesterol29 mg
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Fiber3 g
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Protein7 g
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Saturated Fat2 g
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Sodium504 mg
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Sugar28 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a measuring cup, combine the nonfat milk powder with enough hot black tea to reach a total of 1 cup. Stir until the milk powder is fully dissolved. Allow the mixture to cool to room temperature. (Prep time: 5 minutes)
02
StepPreheat your oven to 375 degrees F (190 degrees C). Generously spray a muffin pan with nonstick cooking spray that contains flour, ensuring every nook and cranny is coated. (Prep time: 5 minutes)
03
StepIn a small bowl, create your aromatic spice blend by combining the ground cinnamon, nutmeg, allspice, cloves, and black pepper. Set aside. (Prep time: 3 minutes)
04
StepIn a large bowl, sift together the spice mixture, flour, brown sugar, cocoa powder, baking soda, baking powder, and salt. This ensures a light and evenly distributed mixture. (Prep time: 7 minutes)
05
StepGently incorporate the cooled tea mixture, oil, and beaten egg into the dry ingredients. Stir until just combined, being careful not to overmix. Fold in the grated fresh ginger. (Prep time: 5 minutes)
06
StepSpoon the batter into the prepared muffin cups, filling each about 3/4 full to allow for rising. (Prep time: 5 minutes)
07
StepBake in the preheated oven for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. (Bake time: 12-15 minutes)
08
StepRemove the cupcakes from the oven and allow them to cool in the muffin pan for a few minutes before transferring them to a wire rack to cool completely. (Cool time: 20 minutes)
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Sabrina Huel
Jun 29, 2025Sarah J.: These were surprisingly delicious! The chai spices really complement the chocolate.
Guillermo Daniel
Jun 24, 2025Jessica P.: The ginger is a great addition. Will definitely make again!
Leif Mayert
Jun 18, 2025Emily L.: I made these for a bake sale and they were a hit! Everyone asked for the recipe.
Glennie Beier
Jun 17, 2025Jennifer L: The spices were amazing, not too sweet. These are a great recipe to experiment with different spices and make it my own!
Mariah Emmerich
Jun 15, 2025David K.: They were a bit dry, maybe I overbaked them. I'll try reducing the baking time next time.
Aron Okon
Jun 11, 2025Michael B.: I was skeptical about the spices, but they add such a unique twist. My family loved them!