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Prep 20min
Total1hr40min
Ingredients8
Servings12
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Ingredients
10
tea bags spiced chai-flavored black tea
1
cup boiling water
1
box 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
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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.
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