Make Caramel the Day before or several hours prior to making cakes.

Brownie Cakes

• Preheat Oven to 350 F and prepare muffin tin with baking spray.
• In medium bowl hand whisk together flours, salt, baking powder, and powder. (sift and weigh your flours for exact measurements) Set aside.
• Place your chocolate and butter in a small sauce pan on low-medium heat. Stir until both are melted and creamy. Remove from heat and set aside.
• In bowl of stand mixer with whisk attachment, beat together eggs, vanilla, and both sugars.
• Pour cooled but still liquid chocolate butter into sugar egg mixture while continuing on medium speed.
• Once combined, slowly spoon in flour mixture.
• You may need to scrape sides and bottom of bowl to incorporate all ingredients.
• Once blended into a nice thick batter, take an ice cream scoop and transfer a heaping scoop into each muffin well. ( You should have enough for 10 cakes.)
• Bake for 15-18 minutes until top of cake pushes back and center is still slightly gooey.
• Transfer tray to cooling rack for 10 minutes before cooling.

Make your Buttercream!

• Steep your chai tea bags in the hot milk for 5-8 minutes.
• Squeeze excess liquid from tea bags and pour the chai milk into bowl of stand mixer.
• Add vanilla and room temperature butter.
• Beat on medium high speed with whisk attachment until smooth.
• Slowly add powdered sugar until thick and creamy.
• Transfer buttercream to plastic piping bag fitted with desired tip or cut end of bag for smooth piping.
• Pipe frosting onto each cake.
• Drizzle with caramel sauce and enjoy!