Chai Brownie Cupcakes with Creamy Froth

By lisapearce

Ingredients

• NGREDIENTS
• 10 10
• tea bags spiced chai-flavored black tea
• 1 1
• cup boiling water
• 1 1
• box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix
• 3/4 3/4
• cup Crisco® Pure Canola Oil
• 3 3
• LAND O LAKES® Eggs
• 3/4 3/4
• cup frozen (thawed) extra-creamy whipped topping
• 3/4 3/4
• cup marshmallow creme
• 1/8 1/8
• teaspoon McCormick® Ground Cinna

Details

Servings 12
Preparation time 20mins
Cooking time 45mins
Adapted from pillsbury.com

Preparation

Step 1

DIRECTIONS

* 1Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
* 2In 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.
* 3In 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).
* 4Bake 25 to 30 minutes or until toothpick inserted comes out almost clean. Remove from pan to cooling rack. Cool about 45 minutes.
* 5Meanwhile, 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.