Chai Cupcakes with Toffee Filling

Chai Cupcakes with Toffee Filling – The Coziest Cupcakes You’ll Ever Bake!

There’s something magical about chai spices—the warm blend of cinnamon, cardamom, ginger, and cloves makes everything taste like a cozy hug. Now, imagine that in a soft, fluffy cupcake, paired with a gooey toffee center. Yep, these chai cupcakes with toffee filling are your new favorite treat!

Why You’ll Love This Recipe:

If you love chai lattes, fall-inspired desserts, or spiced cupcakes, this recipe is for you. Each bite is filled with deep, aromatic spices and a luscious, buttery toffee surprise.

Plus, these homemade chai cupcakes are:

✔ Super moist and fluffy
✔ Perfectly spiced without being overpowering
✔ Easy to make (no fancy equipment needed!)
✔ A unique twist on classic cupcakes

What Makes Chai Cupcakes Special?

Chai is more than just tea—it’s a rich blend of spices that bring warmth and depth to desserts. This spiced cupcake recipe uses a mix of:

Cinnamon for warmth
Cardamom for a citrusy, floral note
Ginger for a bit of heat
Cloves for depth
Nutmeg for a hint of sweetness

These flavors mimic a perfect chai latte, but in cupcake form!

The Secret Ingredient: Toffee Filling

While chai spices already make these cupcakes delicious, the hidden toffee center takes them to another level. When you take a bite, you’ll get a rich, buttery caramel surprise in the middle—pure heaven!

Ingredients You’ll Need

For the Chai Cupcakes:
All-purpose flour
Baking powder & baking soda
Salt
Ground cinnamon, cardamom, ginger, cloves, and nutmeg
Unsalted butter
Granulated sugar
Eggs
Vanilla extract
Whole milk (or buttermilk for extra moisture)

For the Toffee Filling:
Brown sugar
Butter
Heavy cream
Vanilla extract

How to Make Chai Cupcakes with Toffee Filling

Mix the Dry Ingredients – Combine the flour, baking powder, baking soda, salt, and chai spices.
Cream the Butter & Sugar – Beat until light and fluffy.
Add the Eggs & Vanilla – One at a time for a smooth batter.
Alternate Dry & Wet Ingredients – Mix in the flour mixture and milk.
Bake the Cupcakes – Fill your cupcake liners and bake until golden.
Make the Toffee Sauce – Melt butter and brown sugar, add heavy cream, and simmer until thickened.
Fill the Cupcakes – Once cooled, remove the centers and fill them with warm, gooey toffee.

Tips for the Best Chai Cupcakes

Use fresh spices – Freshly ground cardamom and cloves will give your cupcakes a stronger, more aromatic flavor.
Don’t overmix – Stir the batter until just combined for light, fluffy cupcakes.
Let the toffee cool slightly – If it’s too hot, it will soak into the cupcake instead of staying gooey.
Pair with the perfect frosting – A brown butter buttercream (recipe coming soon!) will make these even more indulgent.

Storing & Serving

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep for up to 5 days, but bring to room temp before serving.
Freezer: Unfrosted cupcakes can be frozen for up to 2 months.

More Cupcake Recipes You’ll Love

Looking for more delicious cupcake ideas? Try this next:

🍌 Fluffy Banana Cupcakes with Brown Sugar Buttercream

Final Thoughts

If you’ve never tried chai-spiced cupcakes, this is your sign! The warmth of the spices combined with the rich, buttery toffee filling makes these cupcakes irresistible. Perfect for fall, winter, or whenever you need a little comfort in a cupcake.

Give them a try, and let me know—what’s your favorite chai spice? Drop a comment below! Happy baking! 🎂✨

Ingredients

Yields 12 cupcakes

1 ¼ cups (155g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
1 ¼ tsp ground cardamom (or about 10-12 pods, seeds ground)
¾ tsp ground ginger
½ tsp ground cloves (or about 6-7 whole cloves, finely ground)
½ tsp ground nutmeg
(Optional) ½ tsp ground black pepper for extra warmth
½ cup (113g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
¾ cup (180ml) whole milk + 2 tbs (or buttermilk for extra moisture)

For the Toffee Sauce:

½ cup (100g) brown sugar
¼ cup (60g) unsalted butter
¼ cup (60ml) heavy cream
¼ tsp salt
½ tsp vanilla extract

Directions

Cupcakes

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Mix dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
Cream butter & sugar: In a separate bowl, beat butter and sugar until light and fluffy (about 2 minutes).
Add eggs & vanilla: Mix in the eggs, one at a time, then add vanilla extract.
Alternate dry & wet ingredients:
Add half the dry ingredients and mix gently.
Pour in the milk and mix.
Add the remaining dry ingredients and mix just until combined (don’t overmix!).
Bake: Divide the batter evenly into the 12 cupcake liners.
Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean.
Let cupcakes cool completely before filling.

Toffee Filling

In a small saucepan over medium heat, melt the butter and brown sugar, stirring constantly.
Add the heavy cream and salt, and let the mixture simmer for 1-2 minutes until slightly thickened.
Remove from heat, stir in vanilla extract, and let cool to a thick but pourable consistency.

Fill the Cupcakes

Once cupcakes are completely cool, use a small knife or cupcake corer to cut a small hole in the center.
Fill each hole with about 1 teaspoon of toffee sauce.
Replace the top part of the cut-out piece to seal the filling.

Notes

This cupcake pairs beautifully with my Brown Butter Buttercream!

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