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Chai Masala Chocolate Cakes – Gorgeously Egg-Free

Chai Masala Chocolate Fairy Cakes

Cupcakes | 6th October 2013 | By

Sweetly spiced little fairy cakes made with milk chocolate, chai masala tea and spices. Transform these egg-free chai masala chocolate cakes into fifteen cupcakes if you require something a little larger.

Last week was the annual Macmillan Coffee morning held to raise funds for cancer care. I took along a batch of these chai masala chocolate cakes to Jelly Pebbles, which was the venue for this most excellent of fund raisers. I also made some, on a third day of baking, for the Town Team’s bake sale.

The Great Chocolate Bake

Despite many attempts to oust it in popularity, it seems the cupcake is here to stay. To celebrate its Fine Cooks’ chocolate range, Dr Oetker have issued a new cupcake challenge – The Great Chocolate Bake. Apart from the fun to be had in creating your own cupcake design, there is quite an incentive to win. The prize is a trip to the home of the cupcake itself, New York. You have until the 17th of October to make some sort of chocolate cupcake and enter it on the Dr Oetker Facebook page by submitting a photograph of your masterpiece.

Dr Oetker Cook's Chocolate

Dr Oetker have a number of chocolate products that are ideal for making and decorating cupcakes. These include a dark 72% as well as a 54%, a milk 35% and white chocolate in 150g bars. They also offer chocolate chips and chunks in dark, milk and white.

With all this talk of cupcakes and a veritable cornucopia of Dr Oetker chocolate sent to me to use, my contribution was definitely going to be of the cupcake variety.

Chai Masala Chocolate Fairy Cakes

As regular readers will know, taste and texture are my prime concerns, the rest is literally icing on the cake. I’ve long been a fan of chai tea, despite my lack of partiality for the black stuff. I’ve always thought it would make an excellent flavour in cakes, but until now I haven’t tried it.

I adapted a recipe for Chai Masala Cupcakes from Indian Inspired Desserts by Roopa Rawal, mostly by adding chocolate. I’ve had my eye on this recipe for ages; it is a particularly interesting one as it is made without eggs.  Although I normally bake with dark chocolate, chai is such a sweet drink, I decided that milk chocolate would be the best choice in this instance.

Chai Masala Cupcakes

I had to bake these in two batches as I didn’t have enough bun holders and just as well I did. The first batch fooled me and I thought they were done when in fact they weren’t. This resulted in a deliciously light yet fudgy consistency, but had the downside of sinking in the middle and pulling away from the bun cases which I wasn’t best pleased about. The second batch I baked for a little longer and luckily they looked a lot better.

The cakes have a definite, but not overpowering taste of sweetly spiced chai tea. The texture is moist but also very light with a slightly fudgy consistency which everyone found quite appealing. I was gratified to get some positive feedback from the two people who tried them before I left to go home and get my next next batch of cakes started. I think these chai masala chocolate cakes are now my favourite fairy cake recipe. It’s an all round winner.

Other Recipes for Little Cupcakes You Might Like

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Thanks for visiting Tin and Thyme. If you make these chai masala chocolate fairy cakes, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

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Chai Masala Chocolate Cakes. PIN IT.

Chai Masala Chocolate Cakes.

Chai Masala Chocolate Cakes – The Recipe

Chai Masala Cupcakes
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Chai Masala Chocolate Fairy Cakes

Little cakes made with milk chocolate, chai masala tea and spices that could easily be transformed into 15 cupcakes if something a little larger is required.
Prep Time45 mins
Cook Time20 mins
Steeping Time8 hrs
Total Time50 mins
Course: Afternoon Tea, Snack
Cuisine: British
Keyword: cakes, chai, chocolate, chocolate cake
Servings: 20 fairy cakes
Calories: 283kcal

Ingredients

Chai

  • 450 ml milk ( I used the milky whey left over from making paneer)
  • 2 tsp black tea leaves
  • ¼ cinnamon stick - crushed
  • 1 clove
  • 3 cardamom pods - crushed

Cakes

  • 80 g milk chocolate (Dr Oetker 35%)
  • 170 g unsalted butter
  • 150 g caster sugar (I used cardamom sugar)
  • 50 g dark muscovado sugar
  • 1 pinch ground cloves
  • ¼ tsp ground cinnamon
  • ½ tsp ground ginger
  • 190 g flour - half wholemeal, half plain
  • 3 tbsp cornflour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ¼ tsp Himalayan rock salt
  • 1 tsp white wine vinegar or cider vinegar

Chai Chocolate Icing

  • 50 g milk chocolate (Dr Oetker 35%)
  • 110 g unsalted butter
  • 150 g icing sugar
  • ½ tsp vanilla extract
  • 1 pinch ground cloves
  • tsp ground ginger
  • tsp ground cinnamon

Instructions

Chai

  • Bring the milk to the boil along with the tea and spices. Turn the heat off, cover the pan and leave to infuse overnight.

Fairy Cakes

  • Melt the chocolate in a bowl suspended over a pan of hot, but not boiling, water. Leave to cool a little.
  • Cream the butter and sugars together until pale in colour and fluffy.
  • Add the spices and cream some more.
  • Sift in the dry ingredients and then stir adding 390 ml of the chai tea as you go.
  • Stir in the vinegar and melted chocolate.
  • Divide the mixture between 20 bun cases, filling them to about ¾ of the way up. Bake at 180℃ (350℉, Gas 4) for 20 mins or until they're well risen and a cake tester came out clean. Leave for a couple of minutes, then turn out onto a wire rack to cool.
  • Allow to cool, then top with icing of choice and dark chocolate. I used a half quantity of chocolate chai buttercream (see recipe for Chocolate Chai Masala).

Chai Chocolate Icing

  • Melt the chocolate in a bowl suspended over a pan of hot, but not boiling, water. Leave to cool a little.
  • Cream the butter and icing sugar together until light and fluffy.
  • Beat in the vanilla extract and spices followed by 40ml of the remaining chai. Stir in the melted chocolate until just incorporated.
  • Spread on top of the cooled cakes then decorate with milk chocolate drops if wished.

Notes

Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.

Nutrition

Calories: 283kcal | Carbohydrates: 34g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 37mg | Sodium: 75mg | Potassium: 122mg | Fiber: 2g | Sugar: 25g | Vitamin A: 436IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg

Sharing

The letter selected for AlphaBakes this month is C. This means I could theoretically enter every bake I post this month using C for Chocolate. However, I am going for something a little bit different and am entering these as C for Chai. This is a monthly challenge hosted alternately by The More Than Occasional Baker and Caroline Makes.

As this is a recipe I’ve had my eye on ever since I got the book last year, I am submitting this to Bookmarked Recipes over at Tinned Tomatoes.

21 Comments

  1. Jill @ MadAboutMacarons

    6th October 2013 at 8:20 am

    I absolutely love the combination of the chocolate and all the warming spices here. I’m not surprised that this is a huge hit! Perfect for this time of year too. This would be gorgeous in a macaron… 😉

    Reply
    • Choclette

      6th October 2013 at 1:24 pm

      Thank you Jill. I think you are right, I’d be very interested in trying this flavour in macaron form. Are you going to make some?

      Reply
  2. belleau kitchen

    6th October 2013 at 9:49 am

    I love the combo you’ve created here I bet they taste incredible and they look very sweet too… surely they’re winners?

    Reply
    • Choclette

      6th October 2013 at 1:23 pm

      Dom they are, they are – the sort of cakes, it’s actually hard to stop eating. Luckily I gave most of them away.

      Reply
  3. RosemaryandPorkBelly

    6th October 2013 at 10:45 am

    They look really good – have you tried a dark chocolate version yet? Would be interested to know if it works as well as the milk.

    Reply
    • Choclette

      6th October 2013 at 1:22 pm

      The same day I made some chilli chocolate fairy cakes using dark chocolate, but it was a different recipe using eggs and obviously not flavoured with chai. I’m sure they would work fine with dark chocolate, but somehow I think milk is the better option.

      Reply
  4. The Caked Crusader

    6th October 2013 at 4:06 pm

    I have had chai cupcakes before and was surprised how well they worked – I say surprised because the chai mix always uses cardamom which, on it’s own, I don’t like. Your cupcakes are very cute!

    Reply
  5. Baking Addict

    6th October 2013 at 6:57 pm

    Chai and chocolate sounds like a delicious combination. I’ve always been a bit sceptical of tea in cakes as the flavour does not always come through but definitely sounds like it’s worked here. Thanks for entering AlphaBakes – I’m fully expecting a few more entries from you 🙂

    Reply
  6. Sue/the view from great island

    7th October 2013 at 12:44 am

    I want to lick my laptop screen — and I LOVE your header photo!

    Reply
  7. Jo

    7th October 2013 at 6:52 pm

    These look fantastic! I love that you infused your own chai tea blend. I’ve only ever used powdered chai in baking but making your own must taste even better.

    Reply
  8. Alida

    8th October 2013 at 8:45 am

    They must be delicious!! I love chai tea, in fact I am addicted to it! I am bookmarking this. Thank you.

    Reply
  9. Raffaella

    8th October 2013 at 3:01 pm

    Ohh this is the most delicious-looking blog ever, love chocolate!!!

    Reply
  10. Jacqueline Meldrum

    4th November 2013 at 10:17 pm

    They look great! I am glad I don’t live near you though. I would be like two ton tessie!

    Thanks for submitting them to Bookmarked Recipes. The roundup is now live.

    Reply
  11. Anonymous

    8th November 2013 at 7:45 am

    Ton gateau etait excellent avec un petit arriere gout legerement epice, un delice ! Encore merci. Michele

    Reply
  12. Galina Varese

    30th November 2013 at 2:11 pm

    Chai and chocolate, what a happy combination!

    Reply
  13. Angie Hoggett

    2nd December 2013 at 5:01 pm

    love this combo, thanks for the creativeness!

    Reply
  14. Maya Russell

    3rd December 2013 at 8:08 am

    I’ve never put spices in icing but I’m sure it tastes good.

    Reply
  15. Maya Russell

    5th December 2013 at 10:47 am

    You’ve been so precise, with just three chocolate drops. The cakes look lovely.

    Reply
  16. Bloodheart

    6th December 2013 at 5:12 am

    Oh, it’s on Tinned Tomatoes too – both it and you are great 🙂

    Reply
  17. Beth S

    7th December 2013 at 1:47 pm

    These look delicious, will have to try this one!

    Reply
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