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Brown Butter Dirty Chai Cupcakes

Brown butter dirty chai cupcakes with a tender crumb and rich espresso-chai flavor. Brown butter in both the cupcakes and frosting pairs with aromatic chai spice and a dusting of espresso powder.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

For dirty chai cupcakes
  • 1.75 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp chai spice blend
  • 1 tsp espresso powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter browned and cooled
  • 1 cup brown sugar packed
  • 2 eggs
  • 0.33 cup strongly brewed espresso cooled
  • 0.5 cup buttermilk
  • 1 tsp vanilla
For brown butter chai frosting
  • 0.75 cup butter browned
  • 3 cup powdered sugar
  • 2 tbsp milk
  • 1 tsp espresso powder
  • 1 tsp chai spice blend

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Make the dirty chai cupcakes
  1. Brown 3/4 cup unsalted butter and cool it completely.
  2. Brown the remaining butter for the frosting and cool it completely.
  3. Preheat the oven to 350F and line a cupcake tin with liners.
  4. Whisk all-purpose flour, baking powder, baking soda, chai spice blend, espresso powder, and salt in a bowl until evenly combined.
  5. Beat the cooled brown butter and packed brown sugar, then add eggs one at a time.
  6. Beat in strongly brewed espresso, buttermilk, and vanilla until the batter looks smooth and glossy.
  7. Fold the flour mixture into the wet ingredients just until no dry streaks remain.
  8. Spoon batter into liners to about 2/3 full and bake 18-20 minutes, until the tops spring back and a toothpick comes out clean.
  9. Cool the cupcakes completely before frosting.
Make the brown butter chai frosting
  1. Beat browned butter with powdered sugar, then mix in milk, espresso powder, and chai spice blend until fluffy and spreadable.
  2. Pipe frosting onto cooled cupcakes and dust with espresso powder and chai spice blend for a dark speckled top.

Notes

Pro tip: let both batches of browned butter cool to room temperature so the batter and frosting don’t look greasy. Store cupcakes covered in the fridge for up to 3 days; let them come to room temperature before serving. Freezing is yes—freeze unfrosted cupcakes up to 2 months, then thaw and frost. For a dairy-light option, use a lactose-free milk and lactose-free buttermilk substitute; texture should remain similar.