- 1/2 cup unsalted butter
- 2 (1 ounce) squares unsweetened chocolate, chopped
- 4 chai tea bags
- 1/2 cup all-purpose flour, sifted
- 3/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with 10 paper liners.
- Melt butter and chocolate in the top of a double boiler over simmering water until smooth, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 5 to 10 minutes.
- Open tea bags and pour the chai mixture into a spice grinder; grind into a fine powder, 5 to 10 seconds.
- Mix flour, sugar, and chai powder together in a large bowl; add eggs, one at a time, whisking until batter is smooth after each addition. Stir in vanilla extract. Pour chocolate mixture into batter, stirring until just combined. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and the tops are glossy and slightly cracked, about 25 minutes. Remove muffins immediately from tin and cool on a wire rack.