Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Indian spices and rich cocoa give these oversized chocolate cupcakes a twist. It's like hot chocolate and a chai latte blended together in cupcake form. For those conscious about their heart health, this recipe uses vegetable oil instead of butter and nonfat milk powder instead of whole milk. These cupcakes taste better after being refrigerated overnight.

Recipe Summary

25 mins
15 mins
40 mins
6 cupcakes


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • Preheat oven to 375 degrees F (190 degrees C). Spray a muffin pan with nonstick cooking spray.

  • Combine cinnamon, nutmeg, allspice, cloves, and black pepper together in a small bowl.

  • 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.

  • 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.

Cook's Note:

The subtle flavors are better experienced without additional frosting. Enjoy one with a cup of chai!

Use English breakfast or Darjeeling tea for the black tea.

Nutrition Facts

305 calories; protein 6.9g; carbohydrates 47.9g; fat 11.1g; cholesterol 28.8mg; sodium 504.2mg. Full Nutrition