Chocolate Chai Spice Cupcake Recipes

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CHOCOLATE CHAI CUPCAKES



Chocolate Chai Cupcakes image

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

6 tablespoons nonfat dry milk powder
¾ cup hot black tea, or as needed
nonstick cooking spray with flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
½ teaspoon ground cloves
¼ teaspoon ground black pepper
1 cup all-purpose flour
1 cup lightly packed brown sugar
6 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¼ cup sunflower seed oil
1 egg, lightly beaten
1 teaspoon grated fresh ginger

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

CHOCOLATE CHAI SPICE CUPCAKES



Chocolate Chai Spice Cupcakes image

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

2 teaspoons fennel seeds
2 teaspoons cloves
1 tablespoon ground cardamom
2 teaspoons ground cinnamon
2 teaspoons ground ginger
200 g bar of valrhona 61% cacao
1 1/2 cups butter
2 1/4 cups sugar
8 eggs
1 1/4 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 pinch salt
1 cup butter
4 -5 cups powdered sugar, sifted
1/4 cup milk
2 teaspoons minced fresh ginger

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

CHOCOLATE CHAI CUPCAKES



Chocolate Chai Cupcakes image

These mini chocolate with chai frosting cupcakes are the perfect bite sized treats. Chai spice is full of warming spices like cinnamon, cloves, and cardamom. Serve them for a small party , brunch or afternoon snack.

Provided by Urvashee

Time 40m

Number Of Ingredients 21

¼ teaspoon ground cardamom
1 cup plus 2 tablespoons all purpose flour
½ cup Dutch processed cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
4 oz sour cream
1 teaspoon vanilla
½ cup unsalted butter
1 cup sugar
1 egg
5/8 cup strong coffee, cooled
¼ cup milk
2 Tablespoons loose black tea
½ cup butter
2 cups confectioners sugar
¼ teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon cardamom
¼ teaspoon nutmeg
pinch of salt

Steps:

  • Preheat the oven to 350F and line your cupcake pan with liners.
  • In a large bowl, combine the cardamom, flour, cocoa powder, baking powder, baking soda, and salt. Sift together or thoroughly mix with a whisk.
  • In a small bowl, combine the sour cream and vanilla.
  • In an electric mixer, cream the butter and sugar until light and fluffy.
  • Add the egg to the butter and sugar and mix to fully incorporate.
  • On low speed, alternately add the flour mixture and sour cream in five additions ending with the flour.
  • Slowly add the coffee and mix until the batter is smooth.
  • Using a mini scoop, place a scant scoop of batter into each cupcake liner.
  • Bake for 10 minutes. Cool completely before frosting
  • Heat the milk in the microwave or stove top to just boiling. Remove and steep the loose tea in it for at least 15 minutes. Strain the milk and set aside.
  • In an electric mixer, paddle the butter until smooth, like ice cream.
  • Add half of the sugar and then the milk while slowly mixing. Allow it to incorporate.
  • Add the rest of the sugar and spices.
  • Beat until fluffy. You may need to add a little more milk or sugar to adjust the consistency.

Nutrition Facts : Calories 77 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 cupcake, Sodium 64 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

GROWNUP CHAI CHOCOLATE CUPCAKES



Grownup Chai Chocolate Cupcakes image

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

½ cup unsalted butter
2 (1 ounce) squares unsweetened chocolate, chopped
4 chai tea bags
½ cup all-purpose flour, sifted
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract

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 CUPCAKES



Chai Cupcakes image

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

1/2 teaspoon each ground ginger, cinnamon, cardamom and cloves
1/8 teaspoon pepper
1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1-1/2 cups cake flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup 2% milk
FROSTING:
6 tablespoons butter, softened
3 cups confectioners' sugar
3/4 teaspoon vanilla extract
3 to 4 tablespoons 2% milk

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.

SPICE CUPCAKES



Spice Cupcakes image

These moist, spicy cupcakes with creamy caramel frosting are a delicious treat. The recipe has been in my family for years. When I was growing up, it seemed these cupcakes were always in the freezer, just waiting to be snitched one at a time! -Carla Hodenfield, Ray, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 14 cupcakes.

Number Of Ingredients 20

2 cups water
1 cup raisins
1/2 cup shortening
1 cup sugar
1 egg
1-3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon each ground allspice, cinnamon and nutmeg
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 cup chopped walnuts
FROSTING:
1 cup packed brown sugar
1/3 cup half-and-half cream
1/4 teaspoon salt
3 tablespoons butter
1 teaspoon vanilla extract
1-1/4 cups confectioners' sugar
Coarsely chopped walnuts, optional

Steps:

  • In a large saucepan, bring water and raisins to a boil. Reduce heat; simmer for 10 minutes. Remove from heat and cool to room temperature (do not drain). , Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Stir in raisins. Combine dry ingredients; add to creamed mixture until well blended. Stir in walnuts. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack. , For frosting, in a large saucepan, combine the brown sugar, cream and salt. Bring to a boil over medium-low heat; cook and stir until smooth. Stir in butter and vanilla. Remove from the heat; cool slightly. Stir in confectioners' sugar until smooth. Frost cupcakes; top with nuts if desired.

Nutrition Facts : Calories 357 calories, Fat 12g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 257mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 1g fiber), Protein 3g protein.

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