Best Chocolate Chai Spice Cupcake Recipes
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.
Provided by rebeckamikaze
Categories Desserts Cakes Holiday Cake Recipes
Time 40m
Yield 6
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 304.9 calories, Carbohydrate 47.9 g, Cholesterol 28.8 mg, Fat 11.1 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 1.8 g, Sodium 504.2 mg, Sugar 27.7 g
CHAI CUPCAKES
You'll get a double dose of the spicy blend that's frequently used to flavor tea in these moist cakes. Both the cupcake and frosting use the blend, which combines some of the best flavors of the season. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the ginger, cinnamon, cardamom, cloves and pepper; set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder, salt and 1-1/2 teaspoons spice mixture. Gradually add to creamed mixture alternately with milk, beating well after each addition., Fill 12 paper-lined muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 24-28 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat butter until fluffy; beat in the confectioners' sugar, vanilla and remaining spice mixture until smooth. Add enough milk to reach desired consistency. Pipe frosting over cupcakes.
Nutrition Facts : Calories 377 calories, Fat 14g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 209mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 0 fiber), Protein 3g protein.
GROWNUP CHAI CHOCOLATE CUPCAKES
I was given quite a few Chai tea bags and found I wasn't a fan of the drink, but I liked the flavor and thought it would be good in a baked product. These rich, moist treats require no frosting. They are perfect with a cup of coffee or tea or even a glass of cold milk.
Provided by BigShotsMom
Categories Desserts Cakes Holiday Cake Recipes
Time 45m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with 10 paper liners.
- Melt butter and chocolate in the top of a double boiler over simmering water until smooth, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 5 to 10 minutes.
- Open tea bags and pour the chai mixture into a spice grinder; grind into a fine powder, 5 to 10 seconds.
- Mix flour, sugar, and chai powder together in a large bowl; add eggs, one at a time, whisking until batter is smooth after each addition. Stir in vanilla extract. Pour chocolate mixture into batter, stirring until just combined. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and the tops are glossy and slightly cracked, about 25 minutes. Remove muffins immediately from tin and cool on a wire rack.
Nutrition Facts : Calories 207.1 calories, Carbohydrate 21.8 g, Cholesterol 61.6 mg, Fat 13.2 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 8 g, Sodium 16.8 mg, Sugar 15.2 g
CHAI LATTE CUPCAKES
Take a taste adventure with a sweet new cupcake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place Reynolds Baking Cups in each of 24 regular-size muffin cups.
- Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- In medium microwavable bowl, microwave baking chips on High 30 seconds; stir until melted. If necessary, microwave 15 seconds longer. Stir until smooth; cool 5 minutes. Stir in frosting until well blended.
- Immediately spread or pipe frosting mixture on cupcakes. Sprinkle with cinnamon. Store loosely covered.
Nutrition Facts : Calories 250, Carbohydrate 34 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 25 g, TransFat 1 g
CHOCOLATE CHAI SPICE CUPCAKES
This recipe comes from the delicious Cupcake Bakeshop by Chocylit. If you love cupcakes, you need to check out her blog.
Provided by Torrig
Categories Dessert
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 17
Steps:
- With a small food processor, grind up the whole fennel and cloves.
- Transfer to a small bowl and add remaining spices. Mix to combine.
- Chop chocolate and transfer into the bowl of a standing mixer.
- Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
- Remove from heat and stir in sugar. Let mixture cool for 10 minutes.
- Beat in an electric mixer for 3 minutes.
- Add one egg at a time, mixing for 30 seconds between each.
- Sift the flour, cocoa powder, baking powder, chai spice mix, and a pinch of salt into the mixture and mix until blended.
- Scoop into cupcake cups and bake at 350 F for 25 minutes or until a toothpick comes out clean.
- Beat butter until creamy, scrape bowl.
- Add 4 cups of sifted powdered sugar, milk, spice mix, and ginger. Beat until combined.
- Add more powdered sugar as needed to get piping consistency.
- Assemble cooled cupcakes.
Nutrition Facts : Calories 374.4, Fat 21.1, SaturatedFat 12.8, Cholesterol 113.2, Sodium 224.5, Carbohydrate 45.2, Fiber 0.8, Sugar 38.4, Protein 3.3
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