Sift and mix together flour, sugar, cocoa powder, baking powder, cinnamon, ginger, clove, nutmeg and salt. Add in the eggs, buttermilk, oil and vanilla extract and mix until well incorporated.
In a different bowl, dissolve the chai tea in the hot coffee. Mix this into the previous batter and stir with a rubber spatula. The batter will be somewhat runny.
Pour this onto the cupcake liners, filling about 3/4 of each and bake at 350°C for about 35 min.
Cream together the butter and cream cheese.
Add in the rest of the ingredients and beat until well incorporated. Add some more confectioners sugar if desired.
Decorate the cupcakes with the frosting using a spoon.
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