Chocolate Chai Spice Cupcakes
Infused with the warm, aromatic flavors of chai spices and a rich chocolate base, these Chocolate Chai Spice Cupcakes are the perfect blend of indulgence and sophistication. Moist and fluffy, the batter combines cocoa powder and a medley of fragrant spices—cinnamon, cardamom, ginger, and cloves—for a deeply satisfying flavor profile. Topped with a silky cream cheese frosting enhanced by a hint of chai-inspired spices, each bite delivers a delightful balance of sweetness and spice. Perfect for cozy gatherings, festive occasions, or an everyday treat, these cupcakes are easy to make and ready in under 40 minutes. Garnish with a dusting of cinnamon or chocolate shavings for an irresistible presentation.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground cardamom
- 0.25 teaspoon Ground cloves
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 0.5 cup Vegetable oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.75 cup Buttermilk
- 0.5 cup Boiling water
- 4 oz Cream cheese, softened
- 0.25 cup Unsalted butter, softened
- 2 cups Powdered sugar
- 0.5 teaspoon Ground cinnamon (for frosting)
- 0.25 teaspoon Ground ginger (for frosting)
- 0.25 teaspoon Ground cardamom (for frosting)
- 1 tablespoon Milk
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, ginger, cardamom, and cloves. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk until smooth.
Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Do not overmix; stir just until combined.
Slowly pour in the boiling water and gently mix until the batter is thin and smooth.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and cool completely on a wire rack.
While the cupcakes are cooling, prepare the chai-spiced frosting. In a bowl, beat the cream cheese and butter together until creamy and smooth.
Gradually sift in the powdered sugar, beating on low speed until combined.
Add the cinnamon, ginger, and cardamom, along with the milk. Beat on high speed for 1-2 minutes until the frosting is light and fluffy.
Once the cupcakes are completely cooled, frost them generously using a piping bag or a spatula.
Optional: Garnish with a dusting of cinnamon or a sprinkle of chocolate shavings. Serve and enjoy!
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 200 mg | 9% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 48.0 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 207 mg | 4% | |
*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.
