Chocolate Chai Cupcakes with Buttercream Frosting
Chocolate Chai Cupcakes with Buttercream Frosting
To create these chocolate chai cupcakes, use any chai-flavored tea bags to flavor the delicious cream-cheese swirls in the middle!
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60 min
Prep Time
1 hr 50 min
Total Time
24
cupcakes Ingredients
Filling
13 cup sugar
1 (8-ounce) package cream cheese, softened
Cake
1 12 cups boiling water
5 chai-flavored tea bags
1 (15.25- to 16.50-ounce) package chocolate fudge or chocolate cake mix
12 cup Land O Lakes® Butter, melted, cooled slightly
Frosting
3 tablespoons reserved prepared chai-flavored tea
34 cup milk
14 cup all-purpose flour
4 teaspoons unsweetened cocoa
1 cup Land O Lakes® Butter, softened
1 cup sugar
14 teaspoon ground cinnamon
Ground cinnamon or nutmeg, if desired
How to make
-
STEP 1
Heat oven to 350°F. Place paper baking cups into muffin pan cups; set aside.
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STEP 2
Combine all filling ingredients in bowl. Beat at medium speed until creamy; set aside.
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STEP 3
Combine boiling water and tea bags in glass measuring cup, let stand 5 minutes. Remove tea bags, squeezing out excess liquid. Add enough water, if necessary, to equal 1 1/2 cups.
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STEP 4
Reserve 3 tablespoons prepared tea; set aside. Place remaining prepared tea in bowl; add cake mix, melted butter and eggs. Beat at low speed 30 seconds. Beat at medium speed, scraping bowl often, until creamy.
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STEP 5
Spoon about 2 tablespoons cake batter into each prepared muffin cup. Top each with 1 tablespoon filling. Spoon additional cake batter over filling until cups are about 2/3 full. (Do not overfill.) (Batter does not have to cover filling completely.) Bake 19-22 minutes or until toothpick inserted comes out clean. Cool completely.
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STEP 6
Combine 3 tablespoons reserved prepared tea and milk in 2-quart saucepan. Add flour and cocoa; whisk until smooth. Cook over medium heat, stirring constantly, 4-6 minutes or until mixture thickens and just comes to a boil. Remove from heat; cool about 15 minutes.
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STEP 7
Combine 1 cup butter, 1 cup sugar and cinnamon in medium bowl. Beat at high speed until creamy. Continue beating, gradually adding cocoa mixture, 1 tablespoon at a time, until light and creamy and sugar is dissolved. Frost or pipe cooled cupcakes. Sprinkle with cinnamon, if desired. Store refrigerated.
Tip #1
- Cupcakes can be made 1 week ahead. Freeze in airtight freezer container. Thaw the day of serving.
Tip #2
- To pipe frosting, fit pastry bag with large star tip. Fill pasty bag with frosting and pipe onto cupcakes.
290 Calories
18 Fat (g)
75 Cholesterol (mg)
280 Sodium (mg)
31 Carbohydrates (g)
1 Dietary Fiber
3 Protein (g)
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