Reviewed: Mar. 4, 2012

DO NOT MAKE THIS CUPCAKE without modifying the recipe a significant amount!! Everyone's right, it's waaay too runny. I ended up with closer to 2 cups of flour. I also added 2 eggs. These cupcakes were pretty bland, despite me adding even more spices. They have a nice chai smell and faint chai taste, and are a lovely color, but I wouldn't enjoy them without frosting--that's how unflavorful they are. I recommend trying a different recipe...

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Reviewer:

sunnysideups

Reviewed: Jan. 10, 2012

These cupcakes are phenomenal! Very dense, which I like. With whipped cream cream cheese frosting, they taste just like a chai latte! Thanks!

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feelingroovy1018

Reviewed: Aug. 13, 2011

This recipe was not to my liking.

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Brenda

Reviewed: Jul. 17, 2011

This recipe was not to my liking.

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5 users found this review helpful

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vkvhawk

Reviewed: Jul. 14, 2011

This was easy to make and tasted great but I suggest dont use a pepper grinder as a substitute for the ground pepper.

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4 users found this review helpful

Reviewer:

Morgan Lane

Reviewed: Jun. 16, 2011

Since I saw reviews that said these didn't have a string chai flavor, I substituted the milk/tea mixture with a chai concentrate liquid (mixed 3:1 instead of the recommended 1:1). Also, instead of frosting them (which I felt took away from the chai flavor), I glazed them. I used powdered sugar, a little bit of cinnamon and ginger, and enough of the chai mix liquid to make a glaze. I also think this compensated for the very moist texture, since there was no mound of frosting on top. They came out great!

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ikey7410

Reviewed: Apr. 6, 2011

These cupackes had yummy flavor but deflated after baking. Not sure if I will try again.

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4 users found this review helpful

Reviewer:

Shanna

Reviewed: Mar. 11, 2011

These cupcakes were amazing! I am a sucker for chai and these hit the spot. I read other reviews that said to omit the yogurt and add two eggs so I went half way and added 1/4 cup yogurt and 1 egg and they were perfect! Turned out just like a cupcake should. I topped it with chai buttermilk frosting also found on this site. YUMMY! I will make them again and again.

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Reviewer:

crazyforcookies

Reviewed: Nov. 16, 2010

I made these just a few days ago and they were delicious, a cousin to carrot cake! I upped all the dry stuff, especially the chi tea which I let steep for a bit longer and did without the vanilla because I did not have any, and added two eggs. I debated adding the yogurt but ending up throwing it in last second then added flour until I got a nice texture. They came out a beautiful color with a nice spongy texture, not too moist at all. (If your batter is too soupy add flour of course!) They really did taste like chi. If yours did not, next time use an extra tea bag and steep for longer. I will be making these again.

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Reviewer:

aebyars

Reviewed: Nov. 2, 2010

First, let me say a few things. I have never given a 1 star rating before. Usually the recipes that I make do have some value to them. The flavor may be a little off, the texture may be weird, the cooking time may be wrong, but their is usually something that I do like. Let me also say that I love chai. I drink chai every morning, so I really thought that I was going to like these cupcakes. I followed the recipe exactly. The batter turned out to be watery, not just wet, but watery. After pouring it into the liners, I baked it for 20 minutes and checked them. Not done, so left in another 5 minutes, not done. After 30 minutes of baking, I removed them. They collapsed within minutes. I don't even know how to describe the texture. It's like a really soggy cupcake - like goo in a cupcake liner. I would say tht maybe I did something wrong, but I have baked a lot of cupcakes and never had anything like this happen before. I was going to top these with the chai frosting from this site, but didn't even want to waste my ingredients trying to save these cupcakes. Sorry!

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29 users found this review helpful