Chocolate will always hold a special place in the hearts of so many. This indulgent delight can be used in so many ways the possibilities seem endless. Just the idea of even eating chocolate brings on a blissful mood. Chai has such a wonderful spice combination that pairs so well with chocolate it seems only fitting to put them together. Simple, sweet and oh so good to eat, this is a must make for any occasion.

Chai Chocolate Cupcakes (photo by Janet Sanchez, all rights reserved)

Chai Chocolate Cupcakes (photo by Janet Sanchez, all rights reserved)

½ cup milk
1 tbsp chai tea
6oz semisweet quality chocolate (high cocoa content 50% or more)
1 tsp vanilla

In a double boiler or using a small pot with water and a metal bowl that sits on top melt the chocolate over medium heat. In the microwave heat the milk to a boil but don’t let it bubble over. This takes about 1-2 minutes. Steep the chai tea in the milk for about 4 minutes then remove the tea. Once the chocolate is melted whisk in the vanilla and tea milk until the chocolate becomes smooth and glossy.

5 eggs
1 ½ cups bakers sugar
1 tbsp baking powder
¼ tsp salt
1 ½ cups flour

In a large mixing bowl using an electric mixer cream together the eggs and sugar, beat together for about a minute. Pour in the chocolate mixture and beat until combined. In a separate bowl combine the flour baking powder and salt. Slowly pour in the flour mixture while beating or add in intervals until combined. Bake in a greased or lined cupcake pan at 400° for 12 minutes or cooked through.

Recipe makes 24 cupcakes.

Tip: This recipe has no butter or oil which makes this cupcake lighter, if you wish to have a denser cupcake simply add in ¼ cup of oil (corn, canola or vegetable). This will require a longer cooking time by about 3-5 minutes.

See more of Janet Sanchez’s articles here.

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