Chocolate Chai Cupcakes
Description
All the spices of chai tea plus cocoa powder are added to these from-scratch chocolate cupcakes, creating a nicely spiced dessert.
Ingredients
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6 tablespoons nonfat dry milk powder
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3/4 cup hot black tea, or as needed
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nonstick cooking spray with flour
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2 teaspoons ground cinnamon
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1 teaspoon ground nutmeg
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1 teaspoon ground allspice
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1/2 teaspoon ground cloves
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1/4 teaspoon ground black pepper
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1 cup all-purpose flour
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1 cup lightly packed brown sugar
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6 tablespoons unsweetened cocoa powder
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1/4 cup sunflower seed oil
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1 egg, lightly beaten
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1 teaspoon grated fresh ginger
Directions
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.