Cupcakes with Chocolate and Chai Flavors

Ingredients 0/17

Step 1

Whisk the nonfat milk powder with enough black tea to make one cup. Stir it well until the milk powder is fully dissolved, then set it aside to cool. While that’s resting, preheat your oven to 375°F (190°C) and grease a muffin pan with some nonstick spray.

Step 2

In a small bowl, combine the cinnamon, nutmeg, allspice, cloves, and black pepper. Then sift these spices together with the flour, brown sugar, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl.

Step 3

Once your tea mixture has cooled, add it to the dry ingredients along with the oil and egg. Stir everything gently until just combined, then fold in the ginger. Scoop the batter into the muffin cups, filling each about three-quarters full.

Step 4

Pop the pan in the oven and bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool on a wire rack before enjoying.