Chocolate Chai Cupcakes with Buttercream Frosting
Indulge in the rich, spiced decadence of Chocolate Chai Cupcakes with Buttercream Frosting—a treat that perfectly blends the comforting warmth of chai spices with the deep, velvety flavor of chocolate. These irresistibly moist cupcakes are infused with a fragrant medley of cinnamon, cardamom, ginger, and cloves, creating a truly aromatic dessert experience. Topped with a luscious chai-spiked buttercream frosting, each bite is a harmonious balance of sweetness and spice. With a prep time of just 20 minutes, this recipe is perfect for impressing guests at gatherings or adding a gourmet touch to your everyday baking. Serve these cupcakes with a steaming cup of tea or coffee for the ultimate pairing!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1.25 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cardamom
- 0.25 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 0.75 cup whole milk
- 0.25 cup vegetable oil
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 0.5 cup boiling water
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1.5 tablespoons chai tea concentrate
- 0.5 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and cloves.
In a separate bowl, combine milk, vegetable oil, eggs, and vanilla extract. Whisk until well blended.
Gradually mix the wet ingredients into the dry ingredients, stirring until just combined.
Slowly add the boiling water to the batter, mixing gently until smooth. The batter will be thin.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Remove cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
To prepare the buttercream frosting, beat the softened butter in a large bowl with a hand or stand mixer until creamy and smooth (about 2 minutes).
Gradually add the powdered sugar, one cup at a time, while mixing on low speed.
Add the heavy cream, chai tea concentrate, and vanilla extract. Increase the speed to medium-high and beat until light and fluffy.
Once the cupcakes are completely cooled, spread or pipe the buttercream frosting on top of each cupcake.
Optional: Garnish with a light dusting of cinnamon or a sprinkle of cocoa powder.
Nutrition Facts
Calories |
6278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.4 g | 370% | |
| Saturated Fat | 151.1 g | 756% | |
| Polyunsaturated Fat | 33.8 g | ||
| Cholesterol | 941 mg | 314% | |
| Sodium | 2662 mg | 116% | |
| Total Carbohydrate | 957.2 g | 348% | |
| Dietary Fiber | 48.8 g | 174% | |
| Total Sugars | 753.6 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 596 mg | 46% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 2583 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
