I was given quite a few Chai tea bags and found I wasn't a fan of the drink, but I liked the flavor and thought it would be good in a baked product. These rich, moist treats require no frosting. They are perfect with a cup of coffee or tea or even a glass of cold milk.

Gallery

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
10
Yield:
10 cupcakes
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with 10 paper liners.

    Advertisement
  • Melt butter and chocolate in the top of a double boiler over simmering water until smooth, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 5 to 10 minutes.

  • Open tea bags and pour the chai mixture into a spice grinder; grind into a fine powder, 5 to 10 seconds.

  • Mix flour, sugar, and chai powder together in a large bowl; add eggs, one at a time, whisking until batter is smooth after each addition. Stir in vanilla extract. Pour chocolate mixture into batter, stirring until just combined. Pour batter into the prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and the tops are glossy and slightly cracked, about 25 minutes. Remove muffins immediately from tin and cool on a wire rack.

Cook's Note:

Different brands of tea spice their chai differently, you may need another tea bag or two if your tea is mildly spiced. The flavor should be noticeable but not overpowering.

Nutrition Facts

207 calories; protein 2.7g 5% DV; carbohydrates 21.8g 7% DV; fat 13.2g 20% DV; cholesterol 61.6mg 21% DV; sodium 16.8mg 1% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/12/2016
I had some old Chai tea lying around that I found too mild to use for a Chai tea drink so I was very pleased to be able to use it for this recipe. Having said that I made these as muffins instead of cupcakes. I reduced the suger about 50 g (I used the metric scale when making them) and didn't add any icing. I found them to be super quick and easy to make. Great with a cup of coffee; I'll definitely try them again. Read More

Most helpful critical review

Rating: 3 stars
03/27/2015
These taste good but they come out with a texture that is much more like a muffin than a cupcake. It's quite heavy and dense as the previous reviewer mentioned. It's odd there is no baking powder and that is likely why they are so dense: they don't rise. Finally I found the directions are unclear and missing steps. Overall I'd say to give the recipe a try but tweak it a bit and add baking soda to improve the texture. Read More
(2)
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
03/27/2015
These taste good but they come out with a texture that is much more like a muffin than a cupcake. It's quite heavy and dense as the previous reviewer mentioned. It's odd there is no baking powder and that is likely why they are so dense: they don't rise. Finally I found the directions are unclear and missing steps. Overall I'd say to give the recipe a try but tweak it a bit and add baking soda to improve the texture. Read More
(2)
Rating: 3 stars
04/22/2013
These were just OK. Very very dense. They tasted fairly good but extreamly heavy. Read More
(1)
Rating: 4 stars
02/12/2016
I had some old Chai tea lying around that I found too mild to use for a Chai tea drink so I was very pleased to be able to use it for this recipe. Having said that I made these as muffins instead of cupcakes. I reduced the suger about 50 g (I used the metric scale when making them) and didn't add any icing. I found them to be super quick and easy to make. Great with a cup of coffee; I'll definitely try them again. Read More
Advertisement