Preparation

• Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
• In a small bowl, stir together ½ cup chai concentrate and 1 tablespoon heavy cream. Set aside.
• In a large bowl, whisk together the sugar, oil, eggs and vanilla until combined. Add the chai-cream mixture, flour, ½ cup cocoa powder, baking powder, baking soda and salt and the chai-cream mixture and whisk until just combined.
• Evenly divide the batter among the muffin cups. Bake 18 to 22 minutes, until a knife inserted into the middle of a cupcake comes out clean. Let cool completely.
• Meanwhile, in a medium bowl, make the frosting by beating the powdered sugar, butter and the remaining ¼ cup chai concentrate, ¼ cup cocoa powder and splash of cream on medium speed until fluffy. The frosting should be thick but spreadable.
• When the cupcakes have cooled, top them liberally with frosting.