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Chai Cupcakes

Eric Landlard
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  • 125 g 4.4oz Plain flour
  • 25 g 0.9oz Pure cocoa powder, plus extra for dusting
  • 25 g 0.9oz Instant chai tea mix for the cupcakes
  • 1 tsp Baking powder
  • 0.25 tsp Fine salt
  • 100 g 3.5oz Unsalted butter, softened for the cupcakes
  • 150 g 5.3oz Caster sugar
  • 2 Large eggs
  • 0.5 tsp Vanilla extract
  • 80 ml 2.8fl oz Milk
  • 200 g 7.1oz Unsalted butter, softened for butter-cream frosting
  • 50 g 1.8oz Instant chai tea mix for butter-cream frosting
  • 60 g 2.1oz Icing sugar, plus extra for dusting
  • 1 Orange - finely grated zest


  • Preheat the oven to 180°C (fan 160°C)/350°F/gas mark 4. Line a 12-cup muffin tin with cupcake papers.
  • Combine the flour, cocoa, chai mix, baking powder and salt in a bowl, and mix together.
  • In a large mixing bowl, cream the butter and sugar together, using an electric hand whisk on medium speed. This will take about 3 minutes. Add the eggs one at a time and beat in well. Then stir in the vanilla.
  • With the whisk on low speed, alternately add the flour mixture and milk to the creamed butter mixture and beat until well combined and smooth.
  • Fill the cupcake cups with this batter up to three-quarters full. Bake in the preheated oven for about 15 minutes or until risen, and an inserted skewer comes out clean. Let the cupcakes cool completely on a wire rack before frosting.
  • For the frosting, combine all the ingredients in a bowl and mix with a wooden spoon until smooth. Refrigerate until the cakes have cooled.
  • Spread or pipe the frosting on top of the cupcakes and, if you like, sprinkle with extra cocoa powder and icing sugar to decorate.