Combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and black pepper in a shallow bowl to make the chai spice. Set aside.

Preheat the oven to 350°F (175°C) and line 24 cupcake molds with paper liners.

In a small pot, boil the milk, then remove from heat, add the chai tea bags, cover, and let steep for 10 minutes.

Beat the room temperature butter and granulated sugar together until fluffy.

Add the vanilla extract and sour cream, mixing well, and then add the eggs one at a time, mixing to combine after each addition.

Sift in the all-purpose flour, baking powder, baking soda, kosher salt, and 3 teaspoons of the chai spice mix.

Gradually mix in the chai-infused milk until just combined.

Divide the batter evenly into the prepared cupcake molds and bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool.

Melt 1 stick of salted butter with the dark brown sugar and heavy cream in a saucepan until dissolved, and let cool to the touch.

In another bowl, beat together the remaining stick of butter, vanilla extract, powdered sugar, and 1-2 teaspoons of chai spice until smooth.

Combine this with the cooled mixture and mix well.

Frost each cooled cupcake with the caramel brulee frosting.

Heat the sugar in a saucepan over medium heat until it becomes golden, then spread it out and sprinkle flaky sea salt on top.

Let it cool, then crush into shards to sprinkle over the frosted cupcakes.