Chocolate Chai Cupcakes

By Chef John Placko




  • 1 cup (250 mL) boiling water
  • 2 bags Higgins & Burke Naturals™ Chai Glow tea
  • 1 1/2 cups (375 mL) all-purpose flour
  • 1 cup (250 mL) granulated sugar
  • Pinch salt
  • 1/3 cup (75 ml) cocoa powder
  • 1 tsp (5 mL) baking soda
  • 1/2 cup (125 mL) canola oil or mild oil
  • 1 tbsp (15 mL) vinegar

Chai Frosting

Makes 12 cupcakes

Prep time: 20 minutes

Cook time: 20 minutes



  1. Preheat oven to 350ºF (180ºC).
  2. Steep tea bags in water until the tea goes cold, approximately 15 minutes. Remove the bags.
  3. Mix flour, sugar, salt, cocoa powder and baking soda in a bowl.
  4. In a separate bowl mix the cold tea, oil and vinegar with a whisk.
  5. Pour wet mix onto the flour mix and whisk until smooth.
  6. Using an ice cream scoop or spoon, portion the mix evenly into 12 paper lined muffin cups.
  7. Bake for 20 minutes or until a wooden skewer comes out clean from the centre of the cupcake.

Chai Frosting

  1. Steep tea in boiled water for 10 minutes. Squeeze out tea bag. Reserve liquid.
  2. Beat together cream cheese, butter and chai in a bowl until fluffy.
  3. Add gradually confectioners (icing) sugar, beating well.
  4. Spread frosting onto the cupcakes.
  5. Drizzle cupcakes with melted chocolate is desired.
Nutritional Information