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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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;