For the chai spice: Combine the spices together in a small bowl.
For the cupcakes: Place ½ cup whole milk in a small saucepan with 1 chai tea bag. Brew, stirring occasionally, until just before it starts to simmer. Remove from heat, let cool completely to room temperature, and remove tea bag before using in the recipe.
Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners.
Sift the flour, baking powder, and salt together into a medium bowl. Stir in the chai spice mixture.
Cream the butter and sugar together in a stand mixer with paddle attachment on medium speed until soft and creamy.
Add in egg and egg whites, one at a time, beating thoroughly after each addition to combine before adding the next.
Add in the flour mixture and chai milk mixture in three alternating additions, starting and ending with the flour mixture. Beat just to combine each addition before adding the next. Gently fold in chocolate chips.
Using an ice cream scoop or a spoon, fill each cupcake liner about ¾ full with batter. Bake in oven for 15 to 18 minutes, rotating the pan halfway through, until a toothpick inserted in the cupcakes comes out clean.
Let cupcakes cool in tin on a wire rack until cool before decorating.
For the frosting: Place chocolate into a medium heatproof bowl.
Combine cream, cinnamon and chai tea bag in a medium saucepan and place over medium heat, stirring occasionally. Heat just until it comes to a simmer.
Remove tea bag and pour cream over chocolate. Let sit for a minute before stirring to combine. Stir until chocolate is fully melted and the mixture is smooth.
Pour into a container and chill in refrigerator for an hour or until it is firm.
Place ganache in a stand mixer and whip with whisk attachment until it is light and fluffy. Do not overwhip or it will become dry and crumbly, just like overwhipped cream.