Chocolate Chai Cupcakes Chocolate Chai Cupcakes

Chocolate Chai Cupcakes | Food styling by Michael Elliott | Prop styling by Catherine Doherty Image by: Angus Fergusson

Cardamom, ginger and cloves add a warm chai flavour to these super-chocolaty cupcakes. The potency of aromatic spices decreases over time; for maximum flavour, store them in a cool, dark place, away from light and humidity, and discard old spices every six months.

  • Prep time 35 minutes
  • Total time 1 hour & 45 minutes
  • Credits : Canadian Living Magazine


Chocolate Icing:
Chocolate Drizzle:


Cupcakes: In large bowl, whisk together flour, sugar, cocoa powder, baking soda, cinnamon, cardamom, ginger, salt and cloves; whisk in oil, vanilla and 2 cups water. Stir in vinegar.

Divide batter among 2 paper-lined 12-count muffin pans. Bake in 350°F oven, 1 pan at a time, until cake tester inserted in centres comes out clean, 18 to 20 minutes. Transfer cupcakes to rack to cool completely.

Chocolate Icing: While cupcakes are cooling, in large bowl, beat butter until light and fluffy; beat in cream and vanilla. In separate bowl, whisk together icing sugar, cocoa powder, cinnamon, cardamom, ginger, cloves and salt; beat into butter mixture until smooth. Beat in chocolate, scraping down side of bowl, until fluffy and well combined, about 2 minutes.

Using piping bag fitted with large plain tip, pipe icing onto cupcakes. 

Chocolate Drizzle: Drizzle chocolate over icing.

Makes 24 cupcakes.

Nutritional facts Per cupcake: about

  • Fibre 2 g
  • Sodium 158 mg
  • Sugars 34 g
  • Protein 3 g
  • Calories 376
  • Total fat 21 g
  • Potassium 118 mg
  • Cholesterol 25 mg
  • Saturated fat 8 g
  • Total carbohydrate 48 g


  • Iron 11
  • Folate 11
  • Calcium 1
  • Vitamin A 8
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Baking & Desserts

Chocolate Chai Cupcakes