There are so many recipes I want to post, and so little time. However, I thought I could squeak this one up here, since I found time to bake a batch of these before going to work today. It was also a good excuse to use my new mini muffin tin, they are so adorable! Plus, you can have more than just one :-) These little cupcakes are delicious on their own without frosting, or you can be decadent and frost with chai cream cheese frosting. They remind me of my favorite drink from Peet's Coffee - chai latte with two pumps of chocolate!
What's in them
1 C flour (can use half unbleached, half whole wheat)
1/4 C cocoa powder (unsweetened)
1/4 C instant chai tea powder (Trader Joe's has it)
1 tsp baking powder
1/4 tsp salt
1/2 C melted butter (1 stick)
3/4 C sugar
1/3 C milk
1/2 tsp vanilla
How it's made
Pre-heat oven to 350 degrees. Line mini muffin pan with paper liners.
In a small mixing bowl, whisk together first 5 ingredients (all dry ingredients). Set aside.
In a large mixing bowl, cream together sugar and butter, at least a minute, until white and fluffy. Add eggs then milk and vanilla.
Slowly add dry ingredients to wet and mix until just combined.
Spoon batter into muffin tin, about a tablespoon each - don't be afraid to fill until just the top. Bake 12-15 minutes until a toothpick inserted comes out clean or with just a couple crumbs. Cool on rack. Frost if desired.
Cream together 3/4 C soft cream cheese, 1/4 C chai powder, 1/4C powder sugar. Use cocoa powder for garnish if desired.