Recipe by Aimee Power
"If you are a fan of Chai tea and Chai lattes, this is a way to incorporate those flavors into your sweets."
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black tea bags
chai tea bags
ground black pepper
I can't fairly rate this recipe because I modified it. I read about the consistency problems that other people had and It just didn't seem quite right to me that there wasn't any eggs. I doubled the recipe, omitted the yogurt completely, added two eggs, another 1/2 tsp of baking powder and then enough extra flour until I got what "I" consider to be "normal" muffin batter consistency. I also boiled the milk with extra chai spices like cardamon, ginger and cinnamon, (plus the tea bags) then strained it. This modification came out nearly perfect!
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!
Loved these! Very moist. I made a vanilla frosting and added a little nutmeg and cinnamon and they were great!
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.
After reading the reviews, I followed one of the modified recipes (double the recipe, skip the yogurt, add 2 eggs, and an additional 1/2 teaspoon baking powder). I also substituted the chai with 8 servings of instant coffee (like Starbucks Via). I used milk chocolate frosting. Went over HUGE at a party.
Did not care for the texture at all. The taste was very good and "moist" could not even begin to explain the mushy feel. Loved the taste though, wish it worked but it just didn't.
The texture of these cupcakes is not very appealing. It tasted like a somewhat mushy pancake, although they were fully cooked. The flavor is nice and spicy but the texture really ruined the recipe for me.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 48
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