The combination of chocolate and chai is no where near as popular as it should be. It really is perfect. There is something quite right about the warm flavors of cinnamon, ginger, cloves, nutmeg and and cardamom added to a great chocolate cake batter. It’s warm, comforting and just a little bit spicy and you are going to love it.
Let’s get started…
Begin by gathering 2 large eggs with 1/2 cup of full fat buttermilk, 1/3 cup of canola oil, 2 teaspoons of vanilla extract, 1/4 cup of granulated sugar, 2/3 cup of brown sugar, 1 cup of all purpose flour, 1/3 cup of cocoa powder, 3/4 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves, 1/4 teaspoon of all spice and 1/8 teaspoon of cardamom.
The combination of spices in this batter is wonderfully balanced to add just the right amount of chai flavors into the chocolate. If you happen to not like one of these spices, you can omit them, but I do recommend trying the entire spice blend, as is. You may be surprised at how important each element is to a perfectly balanced spice blend.
In a large bowl, whisk 2 large eggs with 1/2 cup of full fat buttermilk, 1/3 cup of canola oil and 2 teaspoons of vanilla extract until combined.
Add 2/3 cup of brown sugar and 1/4 cup of granulated sugar and mix to combine.
Place a mesh sifter over the bowl and add 1 cup of all purpose flour, 1/3 cup of cocoa powder, 3/4 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves, 1/4 teaspoon of all spice and 1/8 teaspoon of cardamom into it.
Gently sift the dry ingredients into the bowl and mix until everything is incorporated.
Grease or line a 12 cup cupcake tin and fill each one 2/3 of the way.
Bake your chocolate chai cupcakes on the middle rack of a 350 degree oven for 18-20 minutes or until a toothpick will come out of the middle of a cupcake clean.
Transfer the cupcakes onto a cooling rack to cool fully before frosting…
While your cupcakes are cooling, whip up a batch of frosting. These chocolate chai cupcakes are great topped with vanilla cream cheese frosting or chocolate buttercream.
Add as much or as little (definitely as much) of that amazing frosting as you want to each chocolate chai cupcake, maybe sprinkle a little extra chai spice over the frosting and get ready to ask yourself why chocolate and chai are not combined way more often…
If you love chocolate then you are going to love these cupcakes! The chai spices add a comforting, warm kick that seems to make the chocolate even more bold and satisfying than it already is. These cupcakes are a fabulous and you are going to quickly fall in love with their amazing flavors.
Enjoy!
Chocolate Chai Cupcakes
Ingredients
Chocolate Chai Cupcakes
- 2 large eggs
- 1/2 cup full fat buttermilk
- 1/3 cup canola oil
- 2 teaspoons vanilla extract
- 2/3 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 cup all purpose flour
- 1/3 cup cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon all spice
- 1/8 teaspoon cardamom (optional)
Garnishes
- vanilla or chocolate frosting
- chai spice (optional garnish)
Instructions
Chocolate Chai Cupcakes
- Preheat your oven to 350 degrees
- In a large bowl, whisk 2 large eggs with 1/2 cup of full fat buttermilk, 1/3 cup of canola oil and 2 teaspoons of vanilla extract until combined
- Add 1/4 cup of granulated sugar and 2/3 cup of brown sugar and whisk to combine
- Sift together 1 cup of all purpose flour, 1/3 cup of cocoa powder, 3/4 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves, 1/4 teaspoon of all spice and 1/8 teaspoon of cardamom (optional) and add it to the bowl
- Whisk until all of the ingredients are incorporated
- Grease or line a 12 cup cupcake tin
- Fill each cavity 2/3 of the way
- Bake on the middle rack of a 350 degree oven for 18-20 minutes or until a toothpick will come out clean from the center of a cupcake
- Transfer the cupcake tin onto a cooling rack and allow the cupcakes to cool fully before frosting
- Once the cupcakes are cool, top them with frosting, sprinkle with chai and enjoy!
- Store leftovers in an airtight container at room temperature
