I’m not much of a coffee drinker, but I do love me some good tea, especially a chai latte. So I decided to see if I could alter the spices of the cinnamon cupcakes from my last post to create a masala chai flavor. I’m not sure I really succeeded in evoking “chai tea” with this one, but it was still a tasty spiced coffee cake (tea cake?).

The cake is the cinnamon swirl sour cream cake used with my maple turkey-bacon cupcakes, but in addition to cinnamon, I added ground cloves, cardamom, ginger, pepper and nutmeg. At the last minute, I realized I forgot to add the tea component of a chai tea, and so I was light on that flavor as I tried to add in some black tea without changing the batter consistency too much. It would be easier to steep black tea in milk, so I will probably need to revise the recipe to replace sour cream with milk or cream.

The streusel on top contains the same spice combination, and the icing is made with black tea-infused whipping cream, powdered sugar, a bit of butter, and the same spices. Without this icing, I think the cupcake would have just tasted like a cinnamon streusel cake. Although I didn’t quite achieve “chai tea” flavors, there was definitely something je ne sais quoi about this cupcake. I’ll post a recipe once I’ve had a chance to tweak and optimize.

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