Chocolate Chai Cupcakes With Buttercream Frosting |
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Prep Time: 60 Minutes Cook Time: 19 Minutes |
Ready In: 79 Minutes Servings: 2 |
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Recipe is from Land O Lakes. Ingredients:
1/3 cup sugar |
1 (8 ounce) package cream cheese, softened |
1 egg |
1 1/2 cups boiling water |
5 chai-flavored tea bags |
1 (18 1/4 ounce) package chocolate cake mix |
1/2 cup land o lakes butter, melted, cooled slightly |
3 eggs |
3 tablespoons reserved prepared chai-flavored tea |
3/4 cup milk |
1/4 cup all-purpose flour |
4 teaspoons unsweetened cocoa |
1 cup land o lakes butter, softened |
1 cup sugar |
1/4 teaspoon ground cinnamon |
ground cinnamon or nutmeg, if desired |
Directions:
1. Heat oven to 350°F Place paper baking cups into muffin pan cups; set aside.
2. Combine all filling ingredients in medium bowl. Beat at medium speed until creamy; set aside.
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.
4. Reserve 3 tablespoons prepared tea; set aside. Place remaining prepared tea in large bowl; add cake mix, melted butter and eggs. Beat at low speed 30 seconds. Beat at medium speed, scraping bowl often, until creamy.
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 for 19 to 22 minutes or until toothpick inserted comes out clean. Cool completely.
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, until mixture thickens and just comes to a boil (4 to 6 minutes). Remove from heat; cool about 15 minutes.
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.
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