Chai Spice Mix

Mix all the spices together in a small bowl, set aside

Chai Spiced Cupcakes

Preheat oven to 400°F

In the bowl of an electric mixer fitted with blade attachment, beat the butter until smooth

Add the sugar, beat until fluffy

Add the eggs one at a time, mixing in between

Add the vanilla extract, mix

In a medium sized bowl, sift together the flour, chai spice mix, baking powder and salt

Slowly add the flour mixture to the wet ingredients

Alternate adds of flour mixture with adds of whole milk until everything is fully combined

Line a cupcake tin with cupcake liners

Spoon the cupcake mixture into the cupcake liners, filling them 3/4 of the way full

Bake for 5 minutes at 400°F

After 5 minutes, without opening the oven door, reduce the temperature to 350°F

Bake for about 20 more minutes, cupcakes are done when a toothpick when inserted in the center comes out clean

Cool cupcakes for about 5 minutes in the pan, then transfer them to a cooling rack to cool to room temperature

Apple Pie Filling

Put the apples in a medium sized bowl

Add the lemon juice and cornstarch, toss to coat evenly, set aside

Add the sugars, water and chai spice mix to a medium sized sauce pan over medium heat

Whisk to dissolve the sugar and let it come to a boil

Add in the apples, return to a boil stirring frequently working with a wooden spoon

Once the mixture reaches a rapid boil, reduce to simmer

Simmer 8-10 minutes until the apples are soft and reduced

Remove from heat, set aside

Salted Caramel Frosting

Melt 2 sticks of butter in a small, heavy bottomed, sauce pan over medium heat

Once butter is melted, add the sugars, vanilla and salt, whisk

Bring mixture to a low boil

Reduce heat to simmer

Add 2 tbsp heavy cream, whisk

Remove caramel sauce from heat, set aside

Reserve 2 tbsp of the caramel sauce*

Cool caramel sauce to room temperature

Add the caramel sauce to the bowl of your electric mixer

Slowly add the confectioners’ sugar, between adds add 3 tbsp heavy cream

Beat the frosting on high for 5 minutes to make it light and fluffy

Cupcake Assembly

Use a knife to carefully cut a small hole in the top of each cupcake, reserve the piece you cut out

Use a small spoon to hollow out a space to put the apple pie filling

Fill the hole with apple pie filling

Replace the top piece you cut out, you should not be able to see the filling

Frost the cupcakes with a generous amount of salted caramel frosting**

Drizzle the reserved caramel sauce over the frosted cupcakes

Sprinkle with flakey sea salt