Chai Brownie Cupcakes with Creamy Froth

(124)
10 reviews.
  • 20 min prep time
  • 1 hr 40 min total time
  • 8 ingredients
  • 12 servings

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

Directions

  1. 1 Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
  2. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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