breakfast sandwiches with simple baked eggs. Another affordable meal that can be prepared ahead of time, frozen, and then microwaved for quick breakfasts on the go. For more flavor, consider using different cheeses. I used slices of Colby-Jack. This recipe was adored by my boys!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 10 |
| Yield: | 10 cupcakes |
Ingredients
- ½ cup unsalted butter
- 2 (1 ounce) squares unsweetened chocolate, chopped
- 4 chai tea bags
- ½ cup all-purpose flour, sifted
- ¾ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- 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.
- Different brands of tea spice their chai differently, you may need another tea bag or two if your tea is mildly spiced. The flavor should be noticeable but not overpowering.
Nutrition Facts
| Calories | 207 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 8 g |
| Sodium | 17 mg |
| Sugars | 15 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I had some old Chai tea lying around that I found too mild to use for a Chai tea drink, so I was very pleased to be able to use it for this recipe. Having said that, I made these as muffins instead of cupcakes. I reduced the suger about 50 g (I used the metric scale when making them) and didn’t add any icing. I found them to be super quick and easy to make. Great with a cup of coffee; I’ll definitely try them again.
These taste good, but they come out with a texture that is much more like a muffin than a cupcake. It’s quite heavy and dense, as the previous reviewer mentioned. It’s odd there is no baking powder, and that is likely why they are so dense: they don’t rise. Finally, I found the directions are unclear and missing steps. Overall, I’d say to give the recipe a try, but tweak it a bit and add baking soda to improve the texture.
These were just OK. Very very dense. They tasted fairly good but extreamly heavy.