Frostings & Toppings

Chai Brownie Cupcakes with Creamy Froth

chai-brownie-cupcakes-with-creamy-froth

Cook Time: 30 Min

Yield: 12 Servings

chai-brownie-cupcakes-with-creamy-froth

Ingredients

  • 10 tea bags spiced chai-flavored black tea
  • 1 C. boiling water
  • Homemade Crisco® Fudge Brownie Mix
  • 3/4 C. Crisco® Pure Canola Oil
  • 3 eggs
  • 3/4 C. frozen (thawed) extra-creamy whipped topping
  • 3/4 C. marshmallow creme
  • 1/8 tsp. Spice Islands® Ground Saigon Cinnamon

Directions

  1. Heat oven to 350°F. Place paper baking cups in each of 12 regular-size muffin cups.
  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 C. to make 3/4 C. tea. Discard tea bags. If necessary, add enough water so tea measures 3/4 cup.
  3. In large bowl, stir brownie mix, oil, eggs and tea with wooden spoon until well blended. Divide batter evenly among C. (cups will be almost full).
  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. 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.

Chai Brownie Cupcakes with Creamy Froth

chai-brownie-cupcakes-with-creamy-froth

Cook Time: 30 Min

Yield: 12 Servings

Ingredients

  • 10 tea bags spiced chai-flavored black tea
  • 1 C. boiling water
  • Homemade Crisco® Fudge Brownie Mix
  • 3/4 C. Crisco® Pure Canola Oil
  • 3 eggs
  • 3/4 C. frozen (thawed) extra-creamy whipped topping
  • 3/4 C. marshmallow creme
  • 1/8 tsp. Spice Islands® Ground Saigon Cinnamon

Directions

  1. Heat oven to 350°F. Place paper baking cups in each of 12 regular-size muffin cups.
  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 C. to make 3/4 C. tea. Discard tea bags. If necessary, add enough water so tea measures 3/4 cup.
  3. In large bowl, stir brownie mix, oil, eggs and tea with wooden spoon until well blended. Divide batter evenly among C. (cups will be almost full).
  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. 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.

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