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Chocolate Chai Cupcakes

Rated as 4.33 out of 5 Stars

"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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40 m servings 305
Original recipe yields 6 servings (6 cupcakes)


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  1. 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.
  2. Preheat oven to 375 degrees F (190 degrees C). Spray a muffin pan with nonstick cooking spray.
  3. Combine cinnamon, nutmeg, allspice, cloves, and black pepper together in a small bowl.
  4. 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.
  5. 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

Per Serving: 305 calories; 11.1 47.9 6.9 29 504 Full nutrition

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Read all reviews 3
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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 l...

Delicious! I made it with a not-too-dark chocolate frosting, as it is already intensely chocolatey.

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 day...