Chocolate Chai Cupcakes Recipe -
  • READY IN 40 mins

Chocolate Chai Cupcakes

Recipe by  

"Indian spices and rich cocoa give these oversized chocolate cupcakes a twist. It's like hot chocolate and a chai latte blended together in cupcake form. For those conscious about their heart health, this recipe uses vegetable oil instead of butter and nonfat milk powder instead of whole milk. These cupcakes taste better after being refrigerated overnight."

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Ingredients Edit and Save

Original recipe makes 6 cupcakes Change Servings


  1. Put nonfat milk powder in a measuring cup; stir in enough black tea to make 1 cup. Stir until milk is dissolved. Set aside to cool.
  2. Preheat oven to 375 degrees F (190 degrees C). Spray a muffin pan with nonstick cooking spray.
  3. Combine cinnamon, nutmeg, allspice, cloves, and black pepper together in a small bowl.
  4. Sift spice mixture, flour, brown sugar, cocoa powder, baking soda, baking powder, and salt together into a large bowl. Stir cooled tea mixture, oil, and egg into flour mixture until batter is just combined; fold in ginger. Spoon batter into the prepared muffin cups, filling each 3/4-full.
  5. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 12 to 15 minutes. Cool cupcakes on wire racks.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 15 mins
  • READY IN 40 mins


  • Cook's Note:
  • The subtle flavors are better experienced without additional frosting. Enjoy one with a cup of chai!
  • Use English breakfast or Darjeeling tea for the black tea.

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  • Calories
  • 305 kcal
  • 15%
  • Carbohydrates
  • 47.9 g
  • 15%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 504 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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