Brown Butter Dirty Chai Cupcakes: Your New Espresso Dessert Obsession

If coffee and spice are your love languages, these Brown Butter Dirty Chai Cupcakes are about to become your latest baking crush. They’re warm, cozy, and have just the right hit of espresso to keep things interesting. With brown butter cupcakes infused with a custom chai spice mix and topped with a dreamy chai spice buttercream, these are espresso desserts done right. Whether you’re baking for a fall gathering, a coffee-loving friend, or just yourself (because why not?), These cupcakes deliver flavor and flair in every bite.

Why You’ll Love These Dirty Chai Cupcakes

This recipe brings together the richness of brown butter cupcakes and the warmth of chai spices, with a little espresso edge. They’re like your favorite dirty chai latte—only fluffier, sweeter, and made to share (or not). The chai spice buttercream is cloud-like and flavorful, and the cupcakes themselves are tender with a slightly nutty base. Bonus: your kitchen will smell like a dream while they bake.

Ingredients:

Chai Spice Mix:

• 1 Tbsp ground cinnamon
• 2 tsp ground ginger
• 2 tsp ground cardamom
• 1 tsp ground nutmeg
• 1 tsp ground cloves
• 1 tsp ground allspice

For the Cupcakes:

• ½ cup unsalted brown butter, melted
• ½ cup light brown sugar
• ½ cup granulated sugar
• 2 large eggs, room temp
• 1 tsp vanilla extract
• 1 ¼ cups cake flour (or all-purpose)
• ¼ cup almond flour (or all-purpose)
• 1 Tbsp chai spice mix
• 1 ½ tsp baking powder
• ½ tsp kosher salt
• ½ cup brewed espresso or strong coffee (or milk)

For the Chai Buttercream:

• 1 cup unsalted brown butter, room temp
• 3 cups powdered sugar
• 2 tsp chai spice mix
• ½ tsp vanilla extract
• 1–2 Tbsp milk, as needed

Instructions:

1. Preheat oven to 350ºF. Line a 12-cup muffin pan with paper liners.
2. Mix the chai spice ingredients together and set aside.
3. In a large bowl, whisk cake and almond flours, baking powder, salt, and 1 Tbsp chai spice mix.
4. In another bowl, combine melted brown butter, both sugars, eggs, and vanilla. Mix well.
5. Stir in half the dry mix, then the espresso. Add remaining dry mix and stir until smooth.
6. Fill cupcake liners with about ¼ cup batter each. Bake 18–22 minutes or until a toothpick comes out clean.
7. Cool completely before frosting.

Make the Buttercream:

1. Beat brown butter and powdered sugar until combined.
2. Add chai spice mix, vanilla, and milk as needed.
3. Beat on high for 4–5 minutes until light and fluffy.

Pro Tips for Espresso Dessert Perfection

• Use freshly brewed espresso for the richest flavor.
• Don’t skip the brown butter—it adds a nutty depth that regular butter can’t match.
• Chill your brown butter before using in buttercream for best consistency.
• Sprinkle extra chai spice mix on top for a decorative and flavorful finish.

A Cozy Cupcake Story

I first made these cupcakes for a fall book club when I wanted something that felt like a hug in cupcake form. The smell alone made everyone swoon before they even took a bite. And once they did? Silence, followed by “Can I take two home?” Now, they’re my go-to when I want to impress or indulge—and they’re always a hit.

What to Serve With Them

Pair these cupcakes with your favorite chai latte or a shot of espresso. They’re the perfect match for an afternoon treat or after-dinner dessert. Feeling extra? Add a little caramel drizzle or serve alongside vanilla ice cream.

How to Store

Keep cupcakes in an airtight container at room temp for up to 2 days, or in the fridge for up to 5 days. Bring to room temperature before serving. The buttercream can be made ahead and stored separately for up to a week in the fridge.

FAQs

Can I make these ahead?

Yes! Bake the cupcakes a day ahead and frost them fresh before serving.

What if I don’t have espresso?

Strong brewed coffee or milk works just fine.

Can I skip the almond flour?

Yes—just replace it with equal all-purpose flour.

Is this frosting super sweet?

It’s sweet but balanced by the spice and nuttiness from the brown butter.

Brown Butter Dirty Chai Cupcakes are your new favorite way to caffeinate and celebrate. With rich flavors and bakery-worthy looks, they’re everything you love about chai and espresso desserts—no coffee shop required.

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Brown Butter Dirty Chai Cupcakes

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• Author: Olivia Hartwellen
• Total Time: 45 minutes
• Yield: 12 cupcakes 1x
• Diet: Vegetarian

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Description

Brown Butter Dirty Chai Cupcakes combine the cozy flavors of chai spice with the rich nuttiness of brown butter and a bold shot of espresso. Topped with fluffy chai spice buttercream, these bakery-style cupcakes are perfect for fall gatherings or satisfying your coffeehouse dessert cravings at home.

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Ingredients

Scale 1x2x3x

Chai Spice Mix:

• 1 Tbsp ground cinnamon

• 2 tsp ground ginger

• 2 tsp ground cardamom

• 1 tsp ground nutmeg

• 1 tsp ground cloves

• 1 tsp ground allspice

Cupcakes:

• ½ cup unsalted brown butter, melted

• ½ cup light brown sugar

• ½ cup granulated sugar

• 2 large eggs, room temperature

• 1 tsp vanilla extract

• 1¼ cups cake flour (or all-purpose)

• ¼ cup almond flour (or all-purpose)

• 1 Tbsp chai spice mix

• 1½ tsp baking powder

• ½ tsp kosher salt

• ½ cup brewed espresso or strong coffee (or milk)

Chai Buttercream:

• 1 cup unsalted brown butter, room temperature

• 3 cups powdered sugar

• 2 tsp chai spice mix

• ½ tsp vanilla extract

• 1–2 Tbsp milk (as needed)

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Instructions

1. Preheat oven to 350ºF. Line a 12-cup muffin pan with paper liners.

2. Prepare chai spice mix and set aside.

3. In a bowl, whisk together cake flour, almond flour, baking powder, salt, and 1 Tbsp chai spice mix.

4. In a separate bowl, mix melted brown butter, sugars, eggs, and vanilla.

5. Stir in half the dry mixture, then espresso. Add remaining dry mix and stir until smooth.

6. Divide batter evenly into liners (¼ cup each).

7. Bake 18–22 minutes, until a toothpick comes out clean. Let cool completely.

To make buttercream:

1. Beat brown butter and powdered sugar until smooth.

2. Add chai spice mix, vanilla, and milk as needed.

3. Beat on high 4–5 minutes until fluffy.

4. Frost cooled cupcakes and dust with extra chai spice if desired.

Notes

Brown butter adds rich, nutty depth—don’t skip it.

Espresso can be replaced with strong coffee or milk.

For best buttercream texture, use softened brown butter.

Almond flour adds moisture and tenderness but can be swapped with all-purpose flour.

Store buttercream separately if making in advance.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baked
• Cuisine: American