Cake for Breakfast: Chocolate Chai Tea Cupcakes with Cinnamon Chocolate Buttercream

Chocolate Chai Tea Cupcakes with Chocolate Cinnamon-Buttercream | ©BakingdomMy friend Tina and I have both been dieting lately.

It sucks.

I don’t even care who you are. Being on a diet is really stupid. Even when it’s working, and you’re seeing results, and you’re halfway to your goal…it still sucks and is stupid.

Also, people are so judgy about dieting. Everybody has an opinion, and they’re rarely nice…or supportive.

Tina and I decided to show support to each other by making cupcakes for breakfast – using breakfast foods in them, so they still totally count as breakfast.

Because sometimes, the only support is to take a freaking break from your diet and have a delicious cupcake for breakfast, OKAY? WHAT.

You know it’s true.

I decided my cake for breakfast was going to be tea-inspired, and I revisited my Vanilla Chai Tea Cupcakes. Except I added chocolate.

You’re welcome.

Cocoa-and-CoffeeWhen i make chocolate cupcakes, I always do two things.

1. I use coffee. When you bake the cupcakes, the coffee flavor dissipates, but it helps to make the chocolate much richer.

2. I dissolve the cocoa powder in the hot coffee. I suppose you could skip this step, but I have always made it this way, and it’s wonderful.

Chai-LatteTo help make these extra chai flavored, I not only used traditional chai spices, such as cinnamon and cardamom, but I also steeped some chai tea in hot milk. Since I add milk to the recipe anyway, it’s the perfect way to boost the chai spice.

Chocolate Chai Tea Cupcakes | ©BakingdomI frosted these cupcakes with the same milk chocolate frosting that I used on my Death by Chocolate Cupcakes , but with a twist: I added a generous amount of ground cinnamon. Best. Decision. Ever.

Chocolate Chai Tea Cupcake | ©BakingdomI decorated the cookies, by covering them in a thin layer of frosting, and then rolling them in India Tree Dark Chocolate Decoratifs. Then, I added a swirl of extra frosting on top.

Delicious Chocolate Chai Tea Cupcakes | ©BakingdomThese are incredible cupcakes. They’re two of my favorite things in all the world, chocolate and chai, all mixed up and delicious together. I always questioned the idea of mixing chocolate and chai together in the past, but no more. These cupcakes have won me over. I may never have one without the other ever again.

Make these. You’ll see. And then you’ll be wanting chocolate and chai together forever, too.


Don’t forget to stop over at Sugar Bean Bakers and check out Tina’s crazy yummy Waffle Crisp Cupcakes. Cereal and cupcakes…you know you want to.

Chocolate Chai Tea Cupcakes {Printable Version}
with Cinnamon Chocolate Buttercream {Printable Version}
Makes 16 to 18 standard cupcakes, or two 8-inch round layers


1/2 cup (4 ounces or 125 ml) strong brewed coffee, hot
3/4 cup (42 grams) cocoa powder
1/2 cup (4 ounces or 125 ml) hot milk
2 chai tea bags

1 1/2 cups (191 grams) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon cardamom
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature
1 cup (200 grams) sugar
2 eggs, at room temperature
1 teaspoon (5 ml) vanilla extract

1/2 cup (1 stick) unsalted butter, at room temperature
2 cups (about 8 ounces) confectioners€™ sugar
1/4 cup cocoa powder
2 teaspoons ground cinnamon
pinch of salt
1 to 2 tablespoons heavy cream
1 teaspoon vanilla extract

To make the cupcakes: In a small saucepan, warm the milk until it just simmers. Remove from heat and add the tea bags. Steep for 10 minutes. Remove the tea bags and set aside.

In a medium bowl, or a two cup measuring cup, stir the coffee and cocoa powder together until dissolved. Stir in the steeped milk. Set aside until cooled to room temperature, or place in the refrigerator for about 30 minutes.

Once the cocoa/coffee mixture has cooled, preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake liners; set aside.

In a medium bowl sift together the flour, baking soda, baking powder, salt, cinnamon, cardamom, ginger, nutmeg, and cloves; set aside.

In a large bowl, or the bowl of a standing mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, and mix until combined; stir in the vanilla. Sprinkle 1/3 of the flour mixture over the bowl and mix until just combined. Add 1/2 of the chocolate mixture, mixing again until just combined. Repeat with reamining flour and chocolate mixtures, ending with flour. Mix only until flour is just incorporated. Do not over mix.

Place 3 tablespoons of batter in each cupcake liner. Bake for 16-18 minutes (the same for cakes), or until a toothpick inserted in the center comes out with just a few crumbs clinging to it. Allow to cool completely before frosting.

To make the frosting: In a large bowl, or the bowl of a standing mixer, beat the butter for about 3 minutes. Beat in the sugar and salt until combined. Add 2 tablespoons heavy cream and whisk on high for 3 to 4 minutes, until light and fluffy. Add the cocoa powder and cinnamon, and mix until thoroughly combined and light in color. If the frosting is too thick, add more cream, 1/2 teaspoon at a time, until desired consistency is reached. Stir in the vanilla.

Recipes by Darla

Chocolate Chai Cupcakes | ©Bakingdom

Leave a comment


  1. Sheri C says

    Can you sub the coffee out for anything else? I am really sensitive to coffee undertones, and I can ALWAYS taste the coffee through the chocolate and it ruins the cupcakes for me. Would just hot water work? or hot milk to melt the chocolate?

  2. Becca from Cookie Jar Treats says

    Oh my! I don’t even like tea but I would totally devour like three of these for dessert 🙂

    Good luck with your diet. I saw your “lunch” on Instagram the other day. Yeah after a lunch like that you definitely disserve cupcakes for breakfast 🙂

  3. says

    I absolutely love these cupcakes. Cinnamon goes great with chocolate, so why not chai? I can’t wait to try them. Also, I get so grumpy when I’m “dieting.” It never lasts very long. Good luck with whatever you’re trying. Feel free to complain as much as you like.

  4. says

    These look amazing!! What I love is the fact that you use coffee in your chocolate cupcakes, I never knew that it enriches the chocolate flavour so I´m definitely going to try it!

    Flavours and Frosting

  5. Sarah says

    These cupcakes are so darn good! They are pretty easy too. Thank you so much! These will be my go to cupcakes for impressing without killing myself in the kitchen.