Prepare the Chai Spice: Combine the cinnamon, ginger, cardamom, nutmeg, cloves, and allspice in a small bowl, mixing thoroughly. Set the spice blend aside.
Combine the Wet Ingredients: Add the maple syrup, coconut sugar, almond milk, Chocolate SunButter, and vanilla extract to a mixing bowl. Microwave the mixture for 30 seconds to slightly soften the SunButter, then whisk until smooth and evenly combined. Add the Dry Ingredients: Add the cassava flour, coconut flour, baking soda, baking powder, salt, and 1 tablespoon of the prepared chai spice mix to the wet mixture. Stir until the ingredients are fully incorporated and the batter is smooth. Fill the Cupcake Pan: Line a cupcake pan with paper liners. Divide the batter among the liners, filling each one approximately three-quarters full.
Bake the Cupcakes: Bake at 350°F (175°C) for 22–25 minutes, until the cupcakes are baked through.
Cool in the Pan: Leave the baked cupcakes in the pan for 10 minutes before transferring them to a cooling rack.
Cool Completely: Allow the cupcakes to cool completely on the rack before adding the frosting.
Prepare the Frosting: Stir 2 teaspoons of the chai spice mix into the prepared vanilla frosting until the spices are evenly distributed.
Frost the Cupcakes: Pipe or spread the chai-spiced frosting over the completely cooled cupcakes.
Add the Chocolate Swirl: Finish the frosted cupcakes with a swirl of Chocolate SunButter.
Store the Cupcakes: Keep frosted leftovers refrigerated for 1–2 days. Unfrosted cupcakes can be refrigerated for 3–4 days when well sealed.
