Chocolate Chai Cupcakes Recipe

Name: Chocolate Chai Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons nonfat dry milk powder; 3/4 cup hot black tea, or as needed; nonstick cooking spray with flour; 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon ground allspice; 1/2 teaspoon ground cloves; 1/4 teaspoon ground black pepper; 1 cup all-purpose flour; 1 cup lightly packed brown sugar; 6 tablespoons unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/4 cup sunflower seed oil; 1 egg, lightly beaten; 1 teaspoon grated fresh ginger

Servings: persons

6 tablespoons nonfat dry milk powder
3/4 cup hot black tea, or as needed
nonstick cooking spray with flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon ground black pepper
1 cup all-purpose flour
1 cup lightly packed brown sugar
6 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sunflower seed oil
1 egg, lightly beaten
1 teaspoon grated fresh ginger

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.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 tablespoons nonfat dry milk powder, 3/4 cup hot black tea, or as needed, nonstick cooking spray with flour, 2 teaspoons ground cinnamon, and more.

Yes, Chocolate Chai Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Chai Cupcakes

How did you like this recipe?

Frequently Asked Questions