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Chocolate Chai Cupcakes
Chocolate Chai Cupcakes
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Indulge in spiced chocolate cupcakes with a hint of chai tea flavors.
Ingredients:
  • 6 tablespoons nonfat dry milk powder
  • 0.75 cup hot black tea, or as needed
  • nonstick cooking spray with flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 0.25 teaspoon ground black pepper
  • 1 cup all-purpose flour
  • 1 cup lightly packed brown sugar
  • 6 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.25 cup sunflower seed oil
  • 1 egg, lightly beaten
  • 1 teaspoon grated fresh ginger
Instructions:
  • Combine nonfat milk powder and black tea in a measuring cup until the milk powder is dissolved. Allow the mixture to cool.
  • Heat the oven to 375 degrees F (190 degrees C) and grease a muffin pan with nonstick cooking spray.
  • Mix cinnamon, nutmeg, allspice, cloves, and black pepper in a small bowl.
  • Combine the spice mixture, flour, brown sugar, cocoa powder, baking soda, baking powder, and salt by sifting them into a large bowl. Mix the cooled tea mixture, oil, and egg into the flour mixture until just combined, then gently fold in the ginger. Fill the prepared muffin cups with the batter, filling each 3/4 full.
  • Bake the cupcakes in the preheated oven for 12 to 15 minutes until a toothpick inserted in the center comes out clean. Then, cool them on wire racks.

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