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.

  • prep time 20 min
  • total time 1 hr 40 min
  • ingredients 8
  • servings 12

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
  • 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.
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