Chocolate Chai Cupcakes
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.
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.