INGREDIENTS

• 3 chai-spice tea bags
• ²⁄₃ cup boiling water
• 1 ¹⁄₄ cups all-purpose flour
• ³⁄₄ cup firmly packed light brown sugar (I use maple sugar)
• 1 teaspoon baking soda
• ¹⁄₄ teaspoon salt
• ¹⁄₄ cup honey
• 4 tablespoons unsalted butter, melted
• ¹⁄₄ cup buttermilk
• 1 large egg, at room temperature
• honey, to drizzle (or honeycomb, cut into 1-inch pieces, for garnish)

• HONEY WHIPPED CREAM
• 1cup cold heavy cream
• 2tablespoons honey
• Sprinkle of nutmeg

DIRECTIONS

• Position oven rack in the middle of oven; preheat to 350°; line a standard 12-cup muffin pan with paper or foil liners.
• In a small bowl, steep the tea bags in the boiling water for 5 minutes.
• Discard tea bags and let the tea cool to room temperature.
• In a bowl, whisk the flour, brown sugar, baking soda, and salt together.
• In a big bowl, combine the honey, melted butter, buttermilk, and egg.
• Add the flour mixture and, using an electric mixer on medium speed, beat until just combined, about 2 minutes.
• Add in the cooled tea and beat until just combined, scraping down the sides of the bowl as needed.
• Divide the batter evenly among the prepared muffin cups, filling each 3/4 full.
• Bake about 18-20 minutes, until a pick comes out clean.
• Let the cupcakes cook in the pan on a wire rack for 5 minutes.
• Transfer the cupcakes to the wire rack and let cool completely, about 1 hour (the unfrosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before frosting and garnishing).
• Just before ready to serve, make the honey whipped cream–in a chilled bowl, combine the cream and honey; using an electric mixer on low speed, beat until slightly thickened, 1-2 minutes.
• Gradually increase speed to medium-high and continue to beat until the cream holds soft peaks, 2-3 minutes; use right away.
• Frost the cupcakes with the honey cream, garnish with the honeycomb pieces, if using; serve right away.
• *If not using the honeycomb, can drizzle with additional honey and nutmeg just before serving.