Chocolate Chai Cupcakes - cooking recipe

Ingredients

6 tablespoons nonfat dry milk powder
3/4 cup hot black tea, or as needed
nonstick cooking spray with flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon ground black pepper
1 cup all-purpose flour
1 cup lightly packed brown sugar
6 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sunflower seed oil
1 egg, lightly beaten
1 teaspoon grated fresh ginger

Preparation

Put nonfat milk powder in a measuring cup; stir in enough black tea to make 1 cup. Stir until milk is dissolved. Set aside to cool.
Preheat oven to 375 degrees F (190 degrees C). Spray a muffin pan with nonstick cooking spray.
Combine cinnamon, nutmeg, allspice, cloves, and black pepper together in a small bowl.
Sift spice mixture, flour, brown sugar, cocoa powder, baking soda, baking powder, and salt together into a large bowl. Stir cooled tea mixture, oil, and egg into flour mixture until batter is just combined; fold in ginger. Spoon batter into the prepared muffin cups, filling each 3/4-full.
Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 12 to 15 minutes. Cool cupcakes on wire racks.