Chai Chocolate Cupcake Mix Recipe

Hey everybody! I’m so excited to be a part of this year’s Bake, Craft, Sew. Blogging is relatively new for me, but being in the kitchen has been a part of my life since the beginning. Believe it or not, this is my first guest recipe post ever! What a great place to start, huh?

Before we get into things, I’d like to share a little bit about my food style & life. In the past I’ve worked in traditional bakeries across NYC & Buffalo, NY, worked as a food stylist on professional shoots, and dove into the world of allergen free baking in my late teens. Currently I’m living on the west coast in Washington state with my husband until January when we’ll head south to San Francisco, CA. Recently I’ve been focusing on teaching yoga & blogging. Over on Wild Roots I focus on eating, moving, & mindful living, combining all of my passions into one place. I’m nearing the end of a Six Month Mindful Living Challenge I’ve been running since the summer, and just started revisiting my roots as a food blogger. While making the move from the east coast to the west, I stopped posting recipes, and boy does it feel good to be back!

My recipes range from gluten free, dairy free, soy free, grain free, nut free, vegan, refined sugar free, & gum free. As my personal diet evolves, so do the recipes. One thing is for sure though…I won’t skimp on flavor! My goal is to create food that is as equally nutritious as it is delicious.

Don’t worry though! These recipes won’t break the bank, or fill the pantry. I work to keep ingredients to a minimum, especially if they’re rare. Allergen free can be delicious, easy, and fulfilling.

This recipe is a riff on an old favorite of mine. The chai chocolate cupcakes at the first bakery I worked at were my absolute favorite and I had to recreate them.

It’s a great recipe to whip up for those in your life that have allergies. As somebody with a restricted diet, I can say that it is so amazing when a friend or family member goes through extra effort to accommodate my diet. This is really a great way to share your love & appreciation.

**Printable recipe below**

• 1 1/2 c almond flour
• 1/4 c coconut flour
• 1/2 c packed unrefined brown sugar
• 1/3 c cacao powder or dark cocoa powder
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 TBSP ground chai tea
• 1/2 tsp salt

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1. Mix almond flour, coconut flour, salt, baking powder, and baking soda into a bowl & set aside.
2. Measure the brown sugar, cacao/cocoa powder, and chai tea and pour each into a separate bowl.
3. Split the flour mixture into 5 parts.
4. In a wide mouth pint jar, begin layering ingredients.
5. This is how I layered from bottom to top:

• flour mixture
• chai tea
• flour mixture
• 1/2 cacao
• flour mixture
• brown sugar
• flour mixture
• 1/2 cacao
• flour mixture

As you near the top begin to pack the ingredients. The entire mixture will fit into one wide mouth pint jar if you pack it down tightly.

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INSTRUCTIONS TO GIVE WITH MIX

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WET INGREDIENTS

1. 3 eggs
2. 4 TBSP melted fat – either coconut oil or butter
3. 2/3 c yogurt – any style will work from coconut milk, almond milk, or regular yogurt

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1. Pre-heat oven to 350 degrees & line a medium sized muffin pan with 12 paper or silicone muffin cups.
2. Pour the contents of the ball jar into a medium sized bowl.
3. The brown sugar will be clumpy. Use a spoon to break the clumps into small bits. The tiny bits will dissolve once the wet ingredients are added.
4. Combine all wet ingredients into a separate bowl and then slowly add the wet to the dry.
5. Pour the mixture between the 12 muffin cups and bake for 30-35 minutes. Start checking at 25 minutes.
6. Check with a knife or toothpick, and when it can cleanly be removed, the muffins are done.
7. Let cool for 10 minutes.

Chai Chocolate Cupcake DIY Instructions

Print Recipe

Ingredients

• 3 eggs
• 4 TBSP melted fat – either coconut oil or butter
• 2/3 c yogurt – any style will work from coconut milk almond milk, or regular yogurt

Instructions

• Pre-heat oven to 350 degrees & line a medium sized muffin pan with 12 paper or silicone muffin cups.
• Pour the contents of the ball jar into a medium sized bowl.
• The brown sugar will be clumpy. Use a spoon to break the clumps into small bits. The tiny bits will dissolve once the wet ingredients are added.
• Combine all wet ingredients into a separate bowl and then slowly add the wet to the dry.
• Pour the mixture between the 12 muffin cups and bake for 30-35 minutes. Start checking at 25 minutes.
• Check with a knife or toothpick, and when it can cleanly be removed, the muffins are done.
• Let cool for 10 minutes.

Notes

these are the instructions to include with your gift of the Chai Chocolate Cupcake Mix

Author: Rachel