Chocolate Chai Cupcakes

Name: Chocolate Chai Cupcakes
Ingredients: 6 tablespoons nonfat dry milk powder; 3/4 cup hot black tea, or as needed; nonstick cooking spray with flour; 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon ground allspice; 1/2 teaspoon ground cloves; 1/4 teaspoon ground black pepper; 1 cup all-purpose flour; 1 cup lightly packed brown sugar; 6 tablespoons unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/4 cup sunflower seed oil; 1 egg, lightly beaten; 1 teaspoon grated fresh ginger

17 ingredients

5 steps

Ingredients

6 tablespoons nonfat dry milk powder
3/4 cup hot black tea, or as needed
nonstick cooking spray with flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon ground black pepper
1 cup all-purpose flour
1 cup lightly packed brown sugar
6 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sunflower seed oil
1 egg, lightly beaten
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.