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Chocolate cupcakes infused with chai & chocolate spices, topped with a chai infused buttercream frosting; chocolate chai cupcakes are a whole new level of flavour.

A Chocolate Chai Cupcake on a plate

I wanted to try something new on my blog, and something I wouldn’t usually choose myself. When I go to a coffee shop I will ALWAYS choose Coffee, so I tend to stay away from anything Tea or Chai related. If I am being completely honest, I had no idea what ‘Chai’ really tasted like? Me being me, I assumed I didn’t like it.

Well, I was very, very wrong.

Chai isn’t “just tea” or a fancy latte with a swirl on top, it’s warm, aromatic, cosy, spiced, fragrant… honestly it’s a whole world of flavour on its own. When you pair those spices with chocolate? It becomes something ridiculously comforting and surprisingly elegant. A little sweet, a little warming, and completely delicious. However, if you are still not convinced by chai I have made a delicious Pumpkin Spiced Cupcake and Gingerbread Loaf Cake that will provide that winter hit of warming spiced bakes!

Inspiration

I’ve had quite a few requests for chai bakes recently, and I wanted to try something fun that didn’t feel too overwhelming for someone who usually avoids anything tea-based (me… the culprit). A chocolate cupcake felt like a safe starting point, rich, soft, simple but with the spices blended in, the flavour becomes SO gorgeous.

I didn’t want to go overboard and make it all chocolate-on-chocolate either, so for the topping I kept the buttercream simple and infused it only with chai, rather than cocoa. It balances the cupcake perfectly and stops anything from becoming too heavy or too sweet. The cupcake gives you the depth, the frosting brings the warmth, and the two together… heaven.

No chai?

I know not everyone wants to buy chai concentrates or syrups just for one bake, so don’t worry. I’ve added tips in the recipe for how to make your own little spice blend at home. A mix of cinnamon, ginger, cloves, cardamom and nutmeg gives you a brilliant chai flavour without needing anything fancy.

But if you are a chai lover already, absolutely feel free to use your favourite chai syrup, chai tea, or instant chai latte powder. It all works beautifully, choose whatever suits you best.

Chocolate chai base

The cupcakes themselves are a soft, rich chocolate sponge with a gentle warmth from the chai spices. The flavours melt together in the most gorgeous way, you get the cocoa first, and then the cosy spiced notes come through as you eat it. It’s one of those bakes where the second bite tastes even better than the first because your palate has caught up with everything that’s going on.

These also bake really evenly, which is always my favourite quality in a cupcake, no doming, no sinking, no fuss. Just perfect little sponges ready for frosting.

Chai buttercream

Ohhh the buttercream! Honestly, I could eat this by the spoon. The chai infusion makes it taste like autumn and winter all rolled together, creamy, warmly spiced, comforting, but not overpowering. Because it’s a plain buttercream base, the spices really shine without competing with cocoa or anything else.

A little swirl on top of each cupcake, and they look SO pretty. Add a dusting of cinnamon if you’re feeling fancy, or even a mini chocolate curl for a bit of flair.

Tips & tricks

You can add more or less chai spice to this bake depending on preference
I use this cupcake baking tray
I use a 2d closed star piping tip for the top
These cupcakes will last for 3+ days once made at room temperature
You can freeze the cupcakes for 3+ months
I hope you love these as I much as I did, especially considering I thought I wouldn’t like the flavours, it was DELICIOUS. Enjoy!