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Chai Brownie Cupcakes with Creamy Froth

(124)
  10 reviews
  • 20 min prep time
  • 1 hr 40 min total time
  • 8 ingredients
  • 12 servings
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Coffee shop specialties are the inspiration for a creative dessert, from the chai cupcakes to the fluffy, frothy frosting.

Bake-Off® Contest 44, 2010
Chris Caston
Jonesboro, Maine

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
eggs
3/4
cup frozen (thawed) extra-creamy whipped topping
3/4
cup marshmallow creme
1/8
teaspoon ground cinnamon

Steps

  • 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.
  • 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
28%
Saturated Fat
1 1/2g
9%
Trans Fat
0g
0%
Cholesterol
45mg
15%
Sodium
135mg
6%
Total Carbohydrate
36g
12%
Dietary Fiber
0g
0%
Sugars
25g
25%
Protein
3g
3%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2011
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