Chai Chocolate Chip Cupcakes with Whipped Cream Frosting

Chai Chocolate Chip Cupcakes

  • Author: Ashley Thomas
  • Yield: 1 dozen cupcakes 1x


dry ingredients:

  • ½ cup coconut flour
  • ½ cup almond flour
  • ¼ cup tapioca or arrowroot flour
  • ½ teaspoon baking soda
  • ½ teaspoon cardamom
  • ½ teaspoon ground fennel
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ground cloves

wet ingredients:

  • ½ cup (canned) coconut milk
  • ¼ cup softened butter/ghee
  • 6 tablespoons raw honey
  • 4 eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup chocolate chips, adjust to taste

whipped cream topping

  • 1 cup heavy whipping cream (or canned coconut cream if paleo/dairy-free)
  • 2 tablespoons powdered sugar (or honey if paleo)


  1. Preheat oven to 350°F.
  2. Add the dry ingredients to a large bowl and mix well.
  3. Then add the wet ingredients to that same bowl and mix well.
  4. Spoon the batter into a cupcake pan (I suggest using parchment cupcake liners). 
  5. Bake at 350° for 18-20 minutes or until toothpick inserted into center comes out clean.
  6. Allow the cupcakes to cool then top with whipped cream and sprinkle a bit of cardamom and cinnamon on top.

how to make whipped cream

Pour the cream and sugar into a stand mixer (or use a hand-held electric mixer) and whisk on medium-high speed for 4-5 minutes, or until you see peaks form.


  • If you are making coconut whipped cream, be sure to place a can of full-fat coconut milk in the refrigerator for several hours – this will cause the cream to separate from the milk. The cream is what you want to whip!