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1
Place the water in a KitchenAid(R) Pro Line(R) Series Electric Kettle, and bring to a boil. Pour the boiling water over the tea bags, and allow them to steep for at least 10 minutes, or as long as overnight.
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2
Lightly mist a KitchenAid(R) Professional-Grade Nonstick Muffin Pan with non-stick spray, and preheat the oven to 350 degrees F.
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3
Place the flour, brown sugar, baking powder, baking soda, cinnamon, and salt in the bowl of the KitchenAid(R) Stand Mixer, and mix on low speed to combine.
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4
Add in the butter, and stir on low speed until the mixture resembles damp sand.
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5
Stir in the eggs one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
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6
Add the brewed tea, pumpkin puree, Greek yogurt, and vanillla, and mix until incorporated. Scrape the bottom and sides of the bowl with a silicone spatula, and mix for about 90 seconds more, to aerate the batter and develop the cake's structure.
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7
Fill the KitchenAid(R) Muffin Pan no more than 2/3 full and bake for 15 minutes, or until a bamboo skewer inserted in the thickest part of the cake comes out clean. Cool completely, then frost and decorate.
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8
For chai buttercream
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9
Place the egg whites and sugar in the bowl of the KitchenAid(R) Stand Mixer. Place over a pot of simmering water. Cook, whisking occasionally, until the mixture no longer feels gritty when rubbed between the thumb and forefinger.
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10
Remove the egg white mixture from the heat, and whip on medium-high speed (using the whip attachment) until there is no hint of warmth remaining, and the meringue holds stiff peaks.
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11
Add the butter, a tablespoon at a time, while continuing to whip on medium-high speed.
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12
Stir in the five-spice powder, ginger, and black pepper until completely incorporated.
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13
(If the buttercream seems runny, place the bowl in the refrigerator for 10-20 minutes, then whip again until fluffy and stiff.)
