Grab the FREE grocery store checklist for this chai tea cupcake recipe along with a cute chai tea recipe card! Find it above in the full recipe post.
Preheat the oven to 350°F. Line 1 1/2 muffin tins with 16 cupcake liners (for 16 cupcakes) and set aside.
In a large bowl, combine the flour, baking soda, cardamom, cinnamon, ginger, allspice, closes, nutmeg, black pepper, and salt, and set aside.
In a medium bowl, cream the butter, the sugars, and the vanilla until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition.
Alternatively add the flour mixture and the milk to the butter/sugar mixture. Beat well after each addition. After all of the flour and milk has been added, fold in the sour cream (do this delicately).
Pour the cupcake batter into the prepared muffin tins with liners filling each up about 2/3 of the way full. Bake for about 18-20 minutes or until a toothpick comes out clean.
While the cupcakes are baking, make the frosting by creaming the cocoa powder and the butter in a bowl. Add the powdered sugar and the milk alternatively to the cocoa/butter mixture. After all of the milk and powdered sugar has been added, mix in the vanilla and the espresso powder. Add more milk 1 tbsp at a time if the frosting is too dry.
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Serving Size 1 cupcake
Servings 4