Preheat oven to 350 degrees F. Line cupcake pan with cupcake liners. Spray liners with non-stick spray.

Combine dry ingredients in a bowl. Stir slowly to combine.

To the dry ingredients, add 2 eggs, 1/2 cup milk, 1/4 cup vegetable oil, 2 tsp vanilla and mix well, scraping down the sides of the bowl. Add the 1/2 cup cacao tea (being careful not to splash!) Combine with a mixer or a whisk. Once combined, use an ice cream scooper to scoop batter into each liner cup (fill each cup only 3/4 full).

Bake at 350 degrees F for 15 to 20 minutes. Check cupcakes by inserting a toothpick or sharp knife into the center to make sure they are done (knife should come out clean). Let cool before adding frosting to the top.

Add butter, confectioners' sugar, vanilla and 1 Tbsp cooled cacao tea into a large mixing bowl. Combine with a mixer on medium speed. If you want the frosting thinner, add another Tbsp of cacao tea and combine with mixer.

Use a piping bag with a decorating tip to add cacao frosting to the cupcakes.