2.) Begin by creaming butter, sugar, eggs, and vanilla together. Next begin to add in the baking powder, baking soda, salt and flour. Once well mixed, add in cinnamon, nutmeg, cardamom, cloves and ginger spices.
3.) Mix together Chai Concentrate and milk. Begin slowly adding the liquid mixture to the batter until incorporated.
4.) Fill cupcake/muffin pan 3/4 full and bake at 350 for 15 - 17 minutes.
5.) Allow muffins to cool completely and begin mixing the whipped cream topping. Pour heavy cream, vanilla, stablizer, and powdered sugar in a bowl and whip at high speed for a few minutes until it begins to form stuff peaks. Once done, transfer to a piping bag and pipe onto the muffins. Store in the refrigerator.