Decadent Chocolate Chai Cupcakes

Ingredients

• 6 tablespoons nonfat dry milk powder
• ¾ cup hot black tea, or as needed
• nonstick cooking spray with flour
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• ½ teaspoon ground cloves
• ¼ teaspoon ground black pepper
• 1 cup all-purpose flour
• 1 cup lightly packed brown sugar
• 6 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¼ cup sunflower seed oil
• 1 egg, lightly beaten
• 1 teaspoon grated fresh ginger

Step 1

Stir the nonfat milk powder with enough brewed black tea to make one cup. Stir it well until the milk powder dissolves, then set it aside to cool. Meanwhile, preheat your oven to 375°F (190°C) and spray a muffin tin with some nonstick cooking spray. In a small bowl, combine the cinnamon, nutmeg, allspice, cloves, and black pepper.

Step 2

Sift the spice mix along with the flour, brown sugar, cocoa powder, baking soda, baking powder, and salt into a large bowl. Pour in the cooled tea mixture, add the oil and egg, and gently stir everything together until just combined. Fold in the ginger last.

Step 3

Scoop the batter into your muffin cups, filling each about three-quarters full. Pop them in the oven and bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool on a wire rack before enjoying.