Grownup Chai Chocolate Cupcakes Food

CHOCOLATE CHAI CUPCAKES

Steps:

• Put nonfat milk powder in a measuring cup; stir in enough black tea to make 1 cup. Stir until milk is dissolved. Set aside to cool.
• Preheat oven to 375 degrees F (190 degrees C). Spray a muffin pan with nonstick cooking spray.
• Combine cinnamon, nutmeg, allspice, cloves, and black pepper together in a small bowl.
• Sift spice mixture, flour, brown sugar, cocoa powder, baking soda, baking powder, and salt together into a large bowl. Stir cooled tea mixture, oil, and egg into flour mixture until batter is just combined; fold in ginger. Spoon batter into the prepared muffin cups, filling each 3/4-full.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 12 to 15 minutes. Cool cupcakes on wire racks.

GROWNUP CHAI CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with 10 paper liners.
• Melt butter and chocolate in the top of a double boiler over simmering water until smooth, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 5 to 10 minutes.
• Open tea bags and pour the chai mixture into a spice grinder; grind into a fine powder, 5 to 10 seconds.
• Mix flour, sugar, and chai powder together in a large bowl; add eggs, one at a time, whisking until batter is smooth after each addition. Stir in vanilla extract. Pour chocolate mixture into batter, stirring until just combined. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and the tops are glossy and slightly cracked, about 25 minutes. Remove muffins immediately from tin and cool on a wire rack.

GROWNUP CHAI CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with 10 paper liners.
• Melt butter and chocolate in the top of a double boiler over simmering water until smooth, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 5 to 10 minutes.
• Open tea bags and pour the chai mixture into a spice grinder; grind into a fine powder, 5 to 10 seconds.
• Mix flour, sugar, and chai powder together in a large bowl; add eggs, one at a time, whisking until batter is smooth after each addition. Stir in vanilla extract. Pour chocolate mixture into batter, stirring until just combined. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and the tops are glossy and slightly cracked, about 25 minutes. Remove muffins immediately from tin and cool on a wire rack.