Chai Latte Cupcakes med Karamell Brulée Frosting

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1. 1
   To make the chai spice. In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper. Reserve the chai spice blend for the cupcake batter and frosting.
2. 2
   To make the cupcakes. Preheat oven to 350° F. Line 24 cupcake molds with paper liners.
3. 3
   Bring the milk to a boil in a small pot. Remove from the heat and add the tea bags, cover, and steep 10 minutes.
4. 4
   In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the vanilla and sour cream, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, baking soda, salt, and 3 teaspoons of the chai spice mix. Stream in the chai milk, beating until just combined.
5. 5
   Divide the batter evenly among the prepared pans. Transfer to the oven and bake 22-25 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.
6. 6
   To make the frosting. Melt together 1 stick butter, brown sugar, and cream in a medium saucepan. Bring to a boil and cook 2 minutes, or until the sugar has dissolved. Add a pinch of salt. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15 minutes or until cool to touch.
7. 7
   Grab the cooled butter mixture from the freezer and add the remaining 1 stick butter, vanilla, powdered sugar, and 1-2 teaspoons chai spice to the bowl. Beat together until well combined, adding more sugar as needed.
8. 8
   Frost each cupcake and sprinkle with Caramel Brûlée (recipe in notes). Add cinnamon sticks, if desired.