Super moist chocolate chai cupcakes

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Chocolate and chai tea. YUM! I think almost evryone will agree chai tea is delicious. Pair that with the all-time favorite chocolate and we´ve got a winner everybody!

Since i´m not much of a fan of the well-known classic chocolate cupcake, my sister and I wanted to change things a little, and so we came up with this recipe. Hope you enjoy it!

Super moist chocolate chai cupcakes
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings: 12
For the cupcakes:
  • 1 C all purpouse flour
  • 1 C white sugar
  • 1/3 C cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon ground
  • 1 tsp ginger ground
  • 1/4 tsp clove ground
  • 1/4 tsp nutmeg ground
  • 1 egg
  • 1/2 C buttermilk
  • 1/4 C vegetable oil
  • 1/2 C hot instant coffee
  • 1 1/2 tbsp chai tea powder
For the frosting:
  • 9.8 oz (280 gr) cream cheese at room temperature
  • 1.7 oz (50 gr) unsalted butter at room temperature
  • 2 C confectioners sugar
  • 1/4 tsp salt
  • 1 tsp cinnamon ground
  • 2 tsp chai tea powder dissolved in 3 tbsp of warm milk
For the cupcakes:
  1. Sift and mix together flour, sugar, cocoa powder, baking powder, cinnamon, ginger, clove, nutmeg and salt. Add in the eggs, buttermilk, oil and vanilla extract and mix until well incorporated.  

  2. In a different bowl, dissolve the chai tea in the hot coffee. Mix this into the previous batter and stir with a rubber spatula. The batter will be somewhat runny. 

  3. Pour this onto the cupcake liners, filling about 3/4 of each and bake at 350°C for about 35 min. 

For the frosting:
  1. Cream together the butter and cream cheese. 

  2. Add in the rest of the ingredients and beat until well incorporated. Add some more confectioners sugar if desired. 

  3. Decorate the cupcakes with the frosting using a spoon. 

Author: Andrea Gámez

Interior designer, Photographer, Food blogger and lover, painting entusiast and a sucker for art. / MEXICO

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