Espresso and Lime

Chocolate Chai Cupcakes
2 Preheat your oven to 350 degrees
3 In a large bowl, whisk 2 large eggs with 1/2 cup of full fat buttermilk, 1/3 cup of canola oil and 2 teaspoons of vanilla extract until combined
4 Add 1/4 cup of granulated sugar and 2/3 cup of brown sugar and whisk to combine
5 Sift together 1 cup of all purpose flour, 1/3 cup of cocoa powder, 3/4 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves, 1/4 teaspoon of all spice and 1/8 teaspoon of cardamom (optional) and add it to the bowl
6 Whisk until all of the ingredients are incorporated
7 Grease or line a 12 cup cupcake tin
8 Fill each cavity 2/3 of the way
9 Bake on the middle rack of a 350 degree oven for 18-20 minutes or until a toothpick will come out clean from the center of a cupcake
10 Transfer the cupcake tin onto a cooling rack and allow the cupcakes to cool fully before frosting
16 Once the cupcakes are cool, top them with frosting, sprinkle with chai and enjoy!
17 Store leftovers in an airtight container at room temperature