1 cup milk2 black tea bags2 chai tea bags1/2 cup plain yogurt3/4 cup white sugar1/4 cup canola oil1 teaspoon vanilla extract1 cup all-purpose flour1/4 teaspoon baking soda1/2 teaspoon baking powder2 teaspoons ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground cloves1/2 teaspoon salt1 pinch ground black pepper
Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups. Heat the milk in a saucepan until almost boiling. Remove from the heat and add the black tea and chai tea bags. Cover and let stand for 10 minutes. Wring out the tea bags into the milk and discard bags. In a medium bowl, whisk together the tea-milk, yogurt, sugar, oil and vanilla. In a large bowl, stir together the flour, baking soda, baking powder, cinnamon, ginger, cloves, salt and pepper. Pour the wet ingredients into the dry mixture and stir until blended. Spoon the batter into the prepared cups, dividing evenly. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting (I prefer vanilla).