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Brown Butter Dirty Chai Cupcakes

Brown Butter Dirty Chai Cupcakes with tender crumb and a bold espresso-chai flavor, finished with a brown butter chai frosting. Browned butter adds a nutty aroma, while espresso powder and chai spice give a warm, swirled sweetness.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 360
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 for cupcake batter
  • 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

Method
 

Brown butter + bake cupcakes
  1. Brown 3/4 cup butter and cool, then brown the remaining butter for the frosting and cool as well.
  2. Preheat the oven to 350°F and line cupcake tins.
  3. Whisk together all-purpose flour, baking powder, baking soda, chai spice blend, espresso powder, and salt.
  4. Beat the cooled browned butter with packed brown sugar until combined, then beat in the eggs, cooled espresso, buttermilk, and vanilla.
  5. Fold the flour mixture into the wet ingredients just until no dry streaks remain.
  6. Fill cupcake liners about 2/3 full and bake for 18-20 minutes.
  7. Cool the cupcakes completely before frosting.
Make frosting + finish
  1. Beat the browned butter chai frosting until fluffy.
  2. Pipe frosting onto cooled cupcakes, then dust the tops with espresso powder and chai spice blend.

Notes

For clean piping, chill the frosting 10-15 minutes if it feels soft at room temperature. Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days; unfrosted cupcakes can be frozen up to 2 months. For a lower-caffeine swap, use decaf espresso powder or omit the espresso powder and replace with extra chai spice blend for a similar warmth.