*Pre-make Browning butter: In a small saucepan, melt butter over medium heat. Once melted, stir frequently and watch closely for the formation of brown specs on the bottom of the pan and a nutty aroma. Once you see brown specs. Remove from the heat and immediately pour into a different bowl to prevent it from burning. Cool and place 1 Cup of the Browned Butter in the fridge to completely cool for the frosting.

•Preheat the oven to 350°F and line a 12 cup muffin pan with cupcake liners.

•In a small bowl, whisk together all the ingredients for the chai spice mix and set aside.

•Whisk the Flour, 1 tablespoon of chai spice mix, baking powder, baking soda, espresso powder and salt together in a large bowl.

•In a separate bowl, whisk the 1/2 Cup of melted brown butter, sugar, eggs, and vanilla together until combined.

•Next add in the dry ingredients and mix until well combined.

•Scoop ¼ cup of batter into each cupcake liner. (Ice cream scoop works great)

•Bake at 350°F for 18-22 minutes or until toothpick comes out clean. Let cool on wire rack.

•Let cupcakes cool completely before frosting

~ Chai Buttercream ~

•In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream the Cooled Browned Butter until smooth.

•Add in the powdered sugar, 2 teaspoons of chai spice mix and vanilla extract and mix until creamy until fully combined and smooth.

•Add in milk 1 teaspoon at a time until piping consistency is reached.

•Frost cooled cupcakes.

*Sprinkle with Brown Sugar or Top with Caramel Syrup.

Enjoy!