Chocolate Chai Cupcakes With Buttercream Frosting

Chai Chocolate Cupcake Recipe
11 Reviews
To create these chocolate chai cupcakes, use any chai-flavored tea bags to flavor the delicious cream-cheese swirls in the middle!
60 min
Prep Time
Total Time
24 cupcakes



1/3 cup
large Land O Lakes® Egg
1 (8-ounce) package
cream cheese, softened


1 1/2 cups
boiling water
chai-flavored tea bags
1 (15.25- to 16.50-ounce) package
chocolate fudge or chocolate cake mix
1/2 cup
Land O Lakes® Butter, melted, cooled slightly
large Land O Lakes® Eggs


3 tablespoons
reserved prepared chai-flavored tea
3/4 cup
1/4 cup
all-purpose flour
4 teaspoons
unsweetened cocoa
1 cup
Land O Lakes® Butter, softened
1 cup
1/4 teaspoon
ground cinnamon
Ground cinnamon or nutmeg, if desired


  1. Heat oven to 350°F. Place paper baking cups into muffin pan cups; set aside.
  2. Combine all filling ingredients in bowl. Beat at medium speed until creamy; set aside.
  3. Combine boiling water and tea bags in glass measuring cup, let stand 5 minutes. Remove tea bags, squeezing out excess liquid. Add enough water, if necessary, to equal 1 1/2 cups.
  4. Reserve 3 tablespoons prepared tea; set aside. Place remaining prepared tea in bowl; add cake mix, melted butter and eggs. Beat at low speed 30 seconds. Beat at medium speed, scraping bowl often, until creamy.
  5. Spoon about 2 tablespoons cake batter into each prepared muffin cup. Top each with 1 tablespoon filling. Spoon additional cake batter over filling until cups are about 2/3 full. (Do not overfill.) (Batter does not have to cover filling completely.) Bake 19-22 minutes or until toothpick inserted comes out clean. Cool completely.
  6. Combine 3 tablespoons reserved prepared tea and milk in 2-quart saucepan. Add flour and cocoa; whisk until smooth. Cook over medium heat, stirring constantly, 4-6 minutes or until mixture thickens and just comes to a boil. Remove from heat; cool about 15 minutes.
  7. Combine 1 cup butter, 1 cup sugar and cinnamon in medium bowl. Beat at high speed until creamy. Continue beating, gradually adding cocoa mixture, 1 tablespoon at a time, until light and creamy and sugar is dissolved. Frost or pipe cooled cupcakes. Sprinkle with cinnamon, if desired. Store refrigerated.

Recipe Tips

- Cupcakes can be made 1 week ahead. Freeze in airtight freezer container. Thaw the day of serving.

- To pipe frosting, fit pastry bag with large star tip. Fill pasty bag with frosting and pipe onto cupcakes.

Nutrition Facts (1 cupcake)

Dietary Fiber

Recipe Comments and Reviews


I made these one year and I couldn't stop eating them their so delish and I'm thinking Of making them again for New Years or my birthday !


I have made these twice so far (planning on making for 4th of July this year. The first time I made them in the mini-cupcake pans. Ended up with 7 dozen. Second time I made them in regular size cupcake pans. I must say I liked the mini's much better. However, they are very time consuming, especially making the smaller ones. The taste is fantastic and everyone has raved about them. I will make the mini's for the 4th - perhaps making the cupcakes a week ahead and freezing, then frosting the "day of". Try these, they are very flavor full AND so creamy. The icing is to die for.


Yummy, I loved the frosting. They were a little putzy, but worth the effort


I made this for a party for young adults and it was a hit!


These cupcakes are absolutely delicious. I made them for my husband and he could not get enough. The icing is probably the best part. It was so fluffy, creamy, and tasted amazing. I am making these again for my daughter's birthday. When I told them I was making the chocolate chai cupcakes, I got lots of happy faces and some excited family members. GREAT recipe!!!!


Simply decadent. Not your average cupcake. They definitely have a strong Chai tea taste running through them. They disppeared quickly at work. My husband didn't care for them. He said he prefers just plain chocolate. Oh well.......... more for me.


The cupcakes were delicious and lovely. However, the frosting remains bitter and inedible despite the addition of mass quantities of sugar.


This receipe is absolutely one of the best ever..I am an senior citizen and have made hundreds of cakes, this one has to be my favorite. I could not find my cupcake pan, so, I made this receipe in the 'bundt' style cake pan. Only suggestion when making the cake is to put the filling more in the middle of the choc cake batter.. Mine was a little on the 'floor' of the cake. The oh's and awe's I received when I served it at the luncheon made me so proud.. the cake itself is terrific, but the real winner is the 'frosting'. absolutely outstanding. I cannot wait to make it again. Another suggestion would be to take the cake out of the fridg. at least 2 hours before serving. Enjoy!!! I know you will not be disappointed.


I made this recipe for a "Husker Football Party" tonight!! They were a huge hit!! I will be making this recipe again and again!! Love, Love, Love them!!


I made these for the first time last week for a small dinner party. They were easy to make and were by far the best, moist, flavorful cupcakes I have made in a long time. I piped the frosting on with a large star tip and sprinkled the cinnamon on the top. Everyone thought they were from a bakery! I'll definitely make them again!


Have made these cup cakes for over 80 guests and they were a very big hit! They are like potato chips..have a hard time eating just one! Will be making them again shortly!!

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