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.

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Ingredients

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

Directions

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.

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  • 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; 11.1 g total fat; 29 mg cholesterol; 504 mg sodium. 47.9 g carbohydrates; 6.9 g protein; Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 5 stars
07/07/2017
These cupcakes received rave reviews from my brother's co-workers. I'm on a low glycemic diet so I have not actually tasted them. They do smell fabulous. I have wanted to make them for the longest time and am glad that they turned out like I had hoped. They are on the rotation list now. My changes: I used applesauce instead of the oil. Used chai tea in place of the black tea. Added about 1/2 cup of mini semi-sweet chocolate chips. I topped the 12 standard size cupcakes with a cream cheese frosting with a dash of cinnamon and about 1T chocolate malt powder. (I didn't measure.) Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/07/2017
These cupcakes received rave reviews from my brother's co-workers. I'm on a low glycemic diet so I have not actually tasted them. They do smell fabulous. I have wanted to make them for the longest time and am glad that they turned out like I had hoped. They are on the rotation list now. My changes: I used applesauce instead of the oil. Used chai tea in place of the black tea. Added about 1/2 cup of mini semi-sweet chocolate chips. I topped the 12 standard size cupcakes with a cream cheese frosting with a dash of cinnamon and about 1T chocolate malt powder. (I didn't measure.) Read More
Rating: 5 stars
07/07/2017
These cupcakes received rave reviews from my brother's co-workers. I'm on a low glycemic diet so I have not actually tasted them. They do smell fabulous. I have wanted to make them for the longest time and am glad that they turned out like I had hoped. They are on the rotation list now. My changes: I used applesauce instead of the oil. Used chai tea in place of the black tea. Added about 1/2 cup of mini semi-sweet chocolate chips. I topped the 12 standard size cupcakes with a cream cheese frosting with a dash of cinnamon and about 1T chocolate malt powder. (I didn't measure.) Read More
Rating: 4 stars
04/07/2017
Delicious! I made it with a not-too-dark chocolate frosting as it is already intensely chocolatey. Read More
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Rating: 4 stars
03/12/2017
Lovely moist cupcake. Took longer to bake than I expected. I made 12 rather than the recipe's large 6 but even at that the 12 are quite large. Bit of an update: these were still moist 3 days later. Everyone very much enjoyed them. Read More