Chai Tea Cupcakes

Recipe by chef FIFI
READY IN: 45mins




  • Preheat oven to 350 degrees.
  • Line mini muffin pans with liners.
  • Combine flour, chai mix, cocoa, baking powder and salt and whisk together.
  • In a large mixing bowl, combine butter and sugar and cream together (approx 3 minutes).
  • Add eggs one at a time and beat well.
  • Add vanilla.
  • On low speed, alternate adding flour and milk into the creamed butter mixture and beat.
  • Fill cupcake cups with batter 3/4 full.
  • Bake for approximately 15 minutes or until done.
  • Let cakes cool completely.
  • Combine all the ingredients and mix until smooth.
  • Refridgerate until cakes have cooled.
  • Frost cakes.
  • Sprinkle cocoa powder or powdered sugar on top frosting as a garnish.
  • *TIP--To make it easier to fill mini cupcakes holders, place batter in a large plastic ziplock bag, snip off a bit on the corner.