These cupcakes are unique and delicious (and vegan!!). I love this recipe for chocolate cupcakes and I’ve used it many times before. This buttercream has a subtle flavour, almost hard to pinpoint, but it’s the aromatic spices of chai tea. If you aren’t concerned about these cupcakes being vegan, by all means replace the Earth Balance with regular butter.

Chocolate Cupcakes with Chai Tea Buttercream (adapted from Vegan Cupcakes Take Over The World)

Cupcakes:

  • 1 cup almond milk
  • 1 tsp apple cider vinegar
  • 1/3 cup vegetable oil
  • 3/4 cup sugar
  • 2 tsp vanilla
  • 1 cup all purpose flour
  • 1/3 cup cocoa powder
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt

Preheat oven to 350 degrees. Mix the vinegar with the almond milk and let sit for five minutes.

Whisk together the almond milk/vinegar, oil, sugar and vanilla. In another bowl, sift together the dry ingredients. Add wet to dry and mix until combined.

Pour batter into greased cupcake molds and bake for 25 minutes, or until springy. Let cool completely before frosting.

Frosting:

  • 1/2 cup Earth Balance vegan margarine (or butter)
  • 3-4 cups powdered sugar
  • 2 chai tea bags
  • 2 tbsp boiling water
  • 2 tbsp almond milk
Beat the earth balance until soft.
Brew the tea in the two tablespoons of boiling water and let sit for ten minutes to steep. Then, add the almond milk.
Add that mixture, plus the powdered sugar and cinnamon to the earth balance and continue to beat for 10 minutes until very light and fluffy.
Frost cupcakes and enjoy!

 

 

 

 

 

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  • evan

    Vegan baking is probably the best baking possible. So unbelievably light and flavorful. These would be the first item gone on any dessert table. So yummy!

  • Koko these look great. I agree with Evan, they would go very quickly at any party. What acts as the binder, since there’s no flax egg?

  • Ah, chocolate and chai… what a heavenly combination! Almond, cocoa, vanilla… beautiful selection of ingredients and the result is just so pretty.

  • Thanks Mom!

    France, the reaction of the curdled almond milk creates a leavening effect that eggs would have otherwise provided. As for binding, the batter seems to hold perfectly without the aid of a flax egg. Vegan magic? ha ha!

    Thanks Kelly! It’s a great combination!

  • Wow, these cupcakes look delicious, I love the idea of chocolate and chai in the frosting.
    Hope you are having a wonderful week Koko 🙂

  • I cannot wait to make these! I do have a question for you. The instructions for the recipe mention cinnamon for the frosting – but cinnamon isn’t in the ingredient list. How much do you use? Thanks!!!

  • Oops, good catch, Theresa! I would use 1/4 tsp 🙂

  • Chrissy

    Found this recipe via Pinterest. These turned out soooo good, and I’m not even vegan! Just trying to find some healthier alternatives! I was wondering though, if someone has a nut allergy if they could substitute the almond milk with soy milk, and if so, should they use a flavoured one? Thanks!

  • Hi Chrissy! I’m so glad these worked out so well for ya! You could definitely use soymilk, I would suggest using unflavoured or vanilla.

  • Cielle

    I made these yesterday but making the frosting into a glaze because I was to lazy to beat it, and the cupcakes are just perfect. I replaced the flour with King Arthur Flour’s gluten free mix b/c I don’t eat gluten and it was absolutely perfect!

  • Ooh, sounds great, Cielle! Happy to hear it worked out with the gluten-free mix, too!

  • michelle

    what kind of almond milk should i use? sweetened or unsweetened? i’m looking forward to making these for my son’s 1st birthday party!

  • Hi Michelle, I generally use unsweetened because it’s what I always have on hand, but I’ve used sweetened before and it works perfectly, too. Your choice!

  • Ashley

    The frosting recipe calls for salt, is that a mis-print? Because later it says add cinnamon and sugar, with no mention of salt.

  • Thanks Ashley…..edited to fix that now!

  • meghan

    Would they need to be left out or can they be refrigerated? How long, three days? Can I use cupcake liners? Thank you!!!

  • Hi Meghan! You can refrigerate them if you want but you will just want to take them out a bit before serving to let the icing soften up again. I would cover them in plastic wrap lightly as well. You can definitely use cupcake liners, too.