Chai Brownie Cupcakes with Creamy Froth
Prep Time: 20 min
Cook Time: 30 Min
Serves 18 Servings
Difficulty Easy
Ingredients
- 10 tea bags spiced chai-flavored black tea
- ¾ C. boiling water
- ¾ C. cocoa powder
- ½ tsp. Clabber Girl® Baking Soda
- 2/3 C. Crisco® Pure Vegetable Oil, divided
- 2 C. granulated sugar
- 2 whole eggs
- 1 1/3 C. all-purpose flour
- 1 tsp. Spice Island® Pure Vanilla Extract
- ¼ tsp. salt
- ¾ C. frozen extra-creamy whipped topping, thawed
- ¾ C. marshmallow crème
- 1/8 tsp. Spice Island® Ground Saigon Cinnamon
Directions
- 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.
