- 6 tablespoons nonfat dry milk powder
- 3/4 cup hot black tea, or as needed
- nonstick cooking spray with flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground black pepper
- 1 cup all-purpose flour
- 1 cup lightly packed brown sugar
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sunflower seed oil
- 1 egg, lightly beaten
- 1 teaspoon grated fresh ginger
- Put nonfat milk powder in a measuring cup; stir in enough black tea to make 1 cup. Stir until milk is dissolved. Set aside to cool.
- Preheat oven to 375 degrees F (190 degrees C). Spray a muffin pan with nonstick cooking spray.
- Combine cinnamon, nutmeg, allspice, cloves, and black pepper together in a small bowl.
- Sift spice mixture, flour, brown sugar, cocoa powder, baking soda, baking powder, and salt together into a large bowl. Stir cooled tea mixture, oil, and egg into flour mixture until batter is just combined; fold in ginger. Spoon batter into the prepared muffin cups, filling each 3/4-full.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 12 to 15 minutes. Cool cupcakes on wire racks.