It’s a cold and rainy day here in the Prairie State, so I spent the day inside, making’s Vegan Chocolate Chai Tea Cupcakes. My cupcakes were “almost” vegan, because I used normal butter, and then, of course, I added the chocolate toppings (one of which was milk chocolate chocolate chips).

Here are the changes I made to’s recipe:
For the cupcakes:
1 c. almond milk
1 tsp. apple cider vinegar
1/3 c. vegetable oil
1/4 c. and 2 tbsp. Truvia baking blend
1 tsp. vanilla extract
1 tsp. light maple syrup
1 c. all-purpose flour
1/3 c. cocoa powder
1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
For the frosting:
1/2 c. unsalted butter
3-4 c. powdered sugar
2 chai tea bags
1 tbsp. boiling water
3 tbsp. almond milk
1/4 tsp. salt
The instructions, however, I followed almost exactly except that I baked my cupcakes for 15 minutes, because I made minis (yielding 24).
They are absolutely delicious! Everyone I shared them with loved them. My boyfriend ate three before I could even get home from dropping them off (and he doesn’t even like sweets!).
All of the changes I made were very minor; most were just personal preference. The exchange of a tsp. vanilla extract for light maple syrup was simply because I ran out of vanilla, but they turned out great! I’ll be writing this one down in my recipe book for sure.
It finally stopped raining, so I could take a few pictures outside! Yay!
Yesterday I bought a new camera, so I was stoked to be able to practice a little with it today. Expect more pictures to come; I can hardly put the thing down. I am absolutely in love with it!