Heat oven to 350°F. Generously spray 18 regular-size muffin cups with Baker’s Joy® Original No-Stick Baking Spray with Flour.
In a 2-cup glass measuring cup, steep tea bags in boiling water for 5 minutes. Using the back of a spoon, press the tea bags against side of cup. Discard tea bags. Measure out ½ C. of tea; set aside.
In a large bowl, sift together the cocoa powder and baking soda. Add 1/3 C. vegetable oil and the ½ C. chai tea. Mix until well blended.
Stir in the sugar, eggs, and remaining 1/3 C. vegetable oil.
Add the flour, vanilla extract, and salt. Mix just until combined.
Evenly portion the brownie batter into each of the 18 muffin cups. Bake for 25-30 minutes or until a toothpick inserted comes out almost clean. Cool on a wire rack for 10 minutes then promptly remove from the pan and allow to cool completely on wire rack; about 45 minutes.
Meanwhile, in medium bowl, beat whipped topping and marshmallow crème on medium speed about 3 minutes or until fluffy. Refrigerate while cupcakes cool.
Generously frost cupcakes with topping mixture; sprinkle with cinnamon.
Calories from Fat160g
Total Fat 19g
Saturated Fat 1g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 36g
Dietary Fiber 0g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
*Percent Daily Values are based on a 2,000 calorie diet