Chocolate Chai Cupcakes

• Preheat your oven to 350 degrees
• 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
• Add 1/4 cup of granulated sugar and 2/3 cup of brown sugar and whisk to combine
• 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
• Whisk until all of the ingredients are incorporated
• Grease or line a 12 cup cupcake tin
• Fill each cavity 2/3 of the way
• 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
• Transfer the cupcake tin onto a cooling rack and allow the cupcakes to cool fully before frosting
• Once the cupcakes are cool, top them with frosting, sprinkle with chai and enjoy!
• Store leftovers in an airtight container at room temperature