Chai Brownie Cupcakes with Creamy Froth Recipe

Name: Chai Brownie Cupcakes with Creamy Froth
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 cupcakes
Ingredients: 10 tea bags spiced chai-flavored black tea; 1 cup boiling water; 1 (19.5 oz.) box Pillsbury™ Family Size Chocolate Fudge Brownie Mix; 3/4 cup Crisco® Pure Canola Oil; 3 EGGLAND’S BEST eggs; 3/4 cup frozen (thawed) extra-creamy whipped topping; 3/4 cup marshmallow creme; 1/8 teaspoon ground cinnamon

Ingredients

10 tea bags spiced chai-flavored black tea
1 cup boiling water
1 (19.5 oz.) box Pillsbury™ Family Size Chocolate Fudge Brownie Mix
3/4 cup Crisco® Pure Canola Oil
3 EGGLAND’S BEST eggs
3/4 cup frozen (thawed) extra-creamy whipped topping
3/4 cup marshmallow creme
1/8 teaspoon ground cinnamon

	PREP TIME 20m	COOK TIME 30m	TOTAL TIME 50m
YIELD 12 cupcakes

Instructions

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

Desserts