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.
Nutrition
Serving size
(1 cupcake)
Calories 320
Calories from Fat160g
Total Fat 19g
Saturated Fat 1g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 45mg
Sodium 135mg
Potassium 0mg
Total Carbohydrates 36g
Dietary Fiber 0g
Sugars 25g
Protein 3g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
