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Chocolate Chai Cupcakes

What you need: 

1 1/4 cups water
2 chai tea bags
1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/4 unsweetened cocoa powder
1 1/2 teaspoons vanilla
1/3 cup canola oil
1 tablespoon apple cider vinegar

What you do: 

1. Preheat oven to 350 degrees Fahrenheit, line cupcake pan. Boil the water and add the two tea bags. Let steep while you are mixing the other ingredients.
2. In a bowl, combine flour, sugar, salt, baking soda and cocoa powder.
3. Take the tea bags out of the water and measure 1 cup tea, set aside. Make a well in the center of the dry ingredients and add vanilla, oil, tea, and vinegar. Stir until just mixed.
4. Fill cupcake liners 2/3 full, and bake 20-25 minutes, until a toothpick inserted comes out clean.
I frosted them with garam masala frosting, and it was great.
Source of recipe: Modified from the chocolate cake recipe in The Joy of Vegan Baking cookbook by Colleen Patrick-Goudreau.

Preparation Time: 
15 minutes, Cooking time: 20-25 minutes
Cooking Time: 
20-25 minutes
Recipe Category: 


I didn't have any chai tea (only realised this after I'd started) so I replaced it with a few shakes of espresso powder instead.  Next time I'll make sure I have the chai, though, and maybe cut back slightly on the baking soda- the taste came through a bit.  Anyway they came out great!



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