Chocolate Chai Cupcakes : V2


My goal is to create a cupcake that has a very distinct chai flavour, but also a hint of chocolate. I suppose I should really call them chai chocolate cupcakes, since I want the chai to be the dominant flavour. My first attempt at this was not at all what I wanted; the cardamom and chocolate strangled out the rest of the flavours, and they were basically chocolate cardamom cupcakes. 

I used a different type of cupcake base this time, decreased the cocoa and cardamom, and increased the ginger and clove. I don’t know that they’re perfect – I’m not really a big chai fan, so it’s hard for me to tell – but they are much better than the last version. I stuck some malted chocolate icing on them, really only because I had some left over in my fridge. It’s not a conventional pairing, but I guess we’ll see how it turned out! 

UPDATE: My parents felt that they tasted sufficiently chai-like with just a hint of chocolate. Success! 

UPDATE #2: Apparently the malted chocolate icing goes extremely well with this cupcake. Success again! 


This made 10 medium sized cupcakes. 

  • 2/3 cup flour
  • 1/8 tsp. baking soda
  • ½ tsp. baking powder
  • 1-½ tbsp. cocoa powder
  • ¼ tsp. salt
  • 1 tsp. cinnamon
  • ½ tsp. cardamom
  • ½ tsp. clove
  • ¼ tsp. (heaping) ginger
  • ½ cup milk
  • 1 tbsp. oil
  • 1 tbsp. apple sauce
  • ¼ cup plain yogurt
  • 3/8 cup (¼ cup + 2 tbsp.) granulated sugar
  • ½ tsp. vanilla


  1. Preheat the oven to 350F and line cupcake tin.
  2. Sift flour and cocoa powder into your mixer, and add baking powder, baking soda, and salt. Mix at low speed.
  3. Mix together ground cinnamon, cardamom, clove, and ginger, and add to flour mixture. While I am lazy and have pre-ground clove at home, I ground up the cardamom pods and grated the ginger right before using them to keep the most flavour.
  4. In a separate bowl, whisk together milk, oil, apple sauce, yogurt, sugar, and vanilla.
  5. Combine wet and dry ingredients until just mixed. Don’t overmix.
  6. Fill liners 2/3 high. Bake for 12 – 20 minutes, depending on liner size. 


While they did come out pretty good, I would try adding a little more baking soda (and possibly some apple cider vinegar) next time. They didn’t rise quite as much as I wanted them to, but still had a pretty good texture. In general, I’d be inclined to either leave these un-iced and sprinkle some icing sugar or cinnamon sugar on them. They have a sort of muffiny feel, and are actually reasonably healthy as far as cupcakes go. The only reason I even iced them was to use up the icing in my fridge! 

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