Chai Brownie Cupcakes With Creamy Froth – a delicious recipe with boiling water, boxpillsbury chocolate, crisco pure canola oil, eggs, topping, marshmallow creme. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F Place paper baking cup in each of 12 regular-size muffin cups.
2
In 2-cup glass measuring cup, steep tea bags in boiling water 5 minutes.
3
Using back of spoon, press tea bags against side of cup to make 3/4 cup tea.
4
Discard tea bags.
5
If necessary, add enough water so tea measures 3/4 cup.
6
In large bowl, stir brownie mix, oil, eggs and tea with wooden spoon until well blended.
7
Divide batter evenly among cups (cups will be almost full).
8
Bake 25 to 30 minutes or until toothpick inserted comes out almost clean.
9
Remove from pan to cooling rack.
10
Cool about 45 minutes.
11
Meanwhile, in medium bowl, beat whipped topping and marshmallow creme on medium speed about 3 minutes or until fluffy.
12
Refrigerate while cupcakes cool.
13
Generously frost cupcakes with topping mixture; sprinkle with cinnamon.
1326
kcal
Calories
136
g
Fat
17
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 10 spiced chai-flavored black tea bags, 1 cup boiling water, 1 (19 1/2 ounce) boxpillsbury chocolate fudge brownie mix, ¾ cup crisco pure canola oil, and more.
Yes, Chai Brownie Cupcakes With Creamy Froth falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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