Chocolate Chai Tea Cupcakes(makes 12 cupcakes)

1 cup flour

1 cup sugar

1/3 cup cocoa

1 tsp. baking soda

1/2 tsp. salt

1 egg

1/2 cup buttermilk(if you have none, 1/2 cup milk,1tbl. vinegar or lemon juice)

1/2 cup vegetable oil( I used grapeseed oil)

1 tsp. vanilla

1 cup water

2 chai tea bags

2oz.(2squares) bittersweet chocolate

1/4 tsp. ground red pepper

1/4 tsp. ground ginger

1.Preheat oven to 300 degrees.

2.In a saucepan over high heat, add water and tea bags.Once tea begins to boil, reduce heat to a simmer and add in the bittersweet chocolate.

Be sure to stir often until chocolate is completely melted. Remove tea bags and turn off heat.

3.In a bowl add in the rest of the ingredients. Add in the chocolate chai tea mixture and Stir well.

4.Line cupcake tin with liners and spray with non stick cooking spray. Fill each liner with 1/4-1/3 cup of batter depending how big you want your cupcakes.

5.Bake for 20-25 minutes, then allow to cool.

Pumpkin Buttercream

1 stick butter, softened

1/3 cup canned pumpkin

3 cups confectioners sugar(SIFTED)

1/4 tsp. salt

1 tsp. vanilla

1.Using a mixer with a whisk attachment, beat butter and pumpkin on medium high..

2.Sift in confectioners sugar and salt and blend until smooth.

3.Stir In Vanilla

4.Using a piping bag or ziploc, use a large round piping tip or simply cut an edge off of the ziploc and pipe with frosting.