Chai Brownie Cupcakes with Creamy Froth

Coffee shop specialties are the inspiration for a creative dessert, from the chai cupcakes to the fluffy, frothy frosting.

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Servings 12

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( 124 ) Ratings

124 Ratings

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1 Stars 22%

Member Reviews ( 11 )

23a4791b-679b-4bed-9a26-ed3bf9aea327

Bake-Off® Contest 44, 2010

Chris Caston

Jonesboro, Maine

ingredients 8
Prep Time 20 min
Total Time 1 hr 40 min

Ingredients

10: tea bags spiced chai-flavored black tea

1: cup boiling water

1: box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix

3/4: cup Crisco® Pure Canola Oil

3: LAND O LAKES® Eggs

3/4: cup frozen (thawed) extra-creamy whipped topping

3/4: cup marshmallow creme

1/8: teaspoon McCormick® Ground Cinnamon

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Directions

1 Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
2 In 2-cup glass measuring cup, steep tea bags in boiling water 5 minutes. Using back of spoon, press tea bags against side of cup to make 3/4 cup tea. Discard tea bags. If necessary, add enough water so tea measures 3/4 cup.
3 In large bowl, stir brownie mix, oil, eggs and tea with wooden spoon until well blended. Divide batter evenly among cups (cups will be almost full).
4 Bake 25 to 30 minutes or until toothpick inserted comes out almost clean. Remove from pan to cooling rack. Cool about 45 minutes.
5 Meanwhile, in medium bowl, beat whipped topping and marshmallow creme on medium speed about 3 minutes or until fluffy. Refrigerate while cupcakes cool. Generously frost cupcakes with topping mixture; sprinkle with cinnamon.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake

Calories: 320
Calories from Fat: 160),

% Daily Value

Total Fat: 18g; 18%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 45mg; 45%;
Sodium: 135mg; 135%;
Total Carbohydrate: 36g; 36%
(Dietary Fiber 0g 0% Sugars 25g 25% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 6%;

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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LeftieLuci

report Posted Jun. 20, 2010 12:01 AM

These are okay, I had higher expectations. I thought the frosting wasn't that great, so I used cream cheese frosting instead. I will admit this recipe is really easy, but it's missing the WOW! factor, people will tell me they are good, but no one would ask me for the recipe.

pacific87

report Posted Apr. 14, 2010 7:59 PM

If you would like a little stiffer frosting, increase the whipped topping by about 1/4 cup. This can also be used as a substitute for 7 minute frosting for other cakes.

taster59

report Posted Mar. 4, 2010 3:50 PM

The taste just was not there for me. Thought it was a good idea, but just was right for me.

maine01

report Posted Feb. 16, 2010 1:37 PM

I love these cupcakes. They are different & that is good

kdid221

report Posted Feb. 12, 2010 8:50 AM

LOVED these! How different! And I will definitely use that frosting on many other baked goods!!