I had Indian food on my mind after the delicious Indian Spiced Lamb Chops with Cucumber Salad recipe I just made, so these chocolate chai cupcakes caught my eye. I know they aren’t an authentic Indian dessert, but there’s no way I could say no to chocolate and chai combined in a dessert. I know, I’m weak LOL!
These are incredible cupcakes. They’re two of my favorite things in all the world, chocolate and chai, all mixed up and delicious together. I always questioned the idea of mixing chocolate and chai together in the past, but no more. These cupcakes have won me over. I may never have one without the other ever again.
There are a lot of ingredients for these cupcakes, but nothing was expensive or hard to find. The only item I was a little concerned about was the chai tea, but I found several varieties at my regular grocery store. They even had chai tea concentrate and beverages, which I’m guessing could be used in place of the freshly brewed tea if you can’t find tea bags.
I spent 1 hour and 50 minutes on my cupcakes. That’s from prep work through frosting but doesn’t include time for the eggs and butter to warm up to room temperature (sorry, I forgot to note how long that took). I did have to make up a double batch of frosting, but that’s because of the piping tips I used. They are larger than normal use more frosting because of their size.
The directions were clear and easy to follow. I opted to bake my cupcakes for the maximum time of 18 minutes because the last time I made cupcakes they required more time than the recipe called for. I probably should have tested them at 16 minutes because they seemed a little dry when I tasted them. Live and learn 🙂