These chocolate chai cupcakes are fluffy and moist and so good! Spices are just splendid, they are add flavor to anything and make life better. In fact, there are several recipes that wouldn’t be what they are without using spices. we wouldn’t have cinnamon rolls, nor spiced chicken for example.
This is the case with these chocolate chai cupcakes. If it wasn’t for this amazing spice mixture these would just be chocoltae cucpcakes, like many others. These cupcakes are full of flavor. The taste of chocolate with the spices and the cream cheese if out of this world.Jump to Recipe
There was a time, a few yeasr ago, when I would buy a lot of chai lattes, and up until now is still one of my favorite drinks whenever I go to a coffee shop (plus I have never liked coffee that much anyways). Then I had the idea of making this a recipe, since I already love so much chai lattes. And of course I now love these cupcakes, they are so good!
For all those of you chocolate lovers, these cupcakes are great because they have a lot of chocolate, but are not the typical chocolate dessert, they have a twist, which makes them more special.
When it comes to decorating, you may already know we don’t really like using artificial ingredients like colorants, but you can use whatever you want, candies, fondant, etc. we just sprinkle some powdered chai mixture or ground cinnamon on top and that’s it.
For this recipe we use a powdered chai mixture, which you can easily get in specialized pastry shops. Plus, in this recipe we use instant coffee. This doesn’t mean the cupcake witll taste like coffee, but it will actually make the chocolate taste stronger, so don’t worry if you’re not a big coffee fan. Even so, you can skip it if you want to and the cupcakes will be just as good.
If you like cupcakes ¡you have to go see our very vanilla 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
- 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
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.
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.
Pour this onto the cupcake liners, filling about 3/4 of each and bake at 350°C for about 35 min.
Cream together the butter and cream cheese.
Add in the rest of the ingredients and beat until well incorporated. Add some more confectioners sugar if desired.
Decorate the cupcakes with the frosting using a spoon.