Chocolate Chai Cupcakes

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

Directions

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.