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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1/3 cup sugar
1 large Land O Lakes® Egg
1 (8-ounce) package cream cheese, softened
1 1/2 cups boiling water
5 chai-flavored tea bags
1 (15.25- to 16.50-ounce) package chocolate fudge or chocolate cake mix
1/2 cup Land O Lakes® Butter, melted, cooled slightly
3 large Land O Lakes® 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
Heat oven to 350°F. Place paper baking cups into muffin pan cups; set aside.
Combine all filling ingredients in bowl. Beat at medium speed until creamy; set aside.
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.
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.
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.
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.
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.
- Cupcakes can be made 1 week ahead. Freeze in airtight freezer container. Thaw the day of serving.
- To pipe frosting, fit pastry bag with large star tip. Fill pasty bag with frosting and pipe onto cupcakes.
Explore reviews fromour online community
I made these one year and I couldn't stop eating them their so delish and I'm thinking
Of making them again for New Years or my birthday !
I have made these twice so far (planning on making for 4th of July this year. The first time I made them in the mini-cupcake pans. Ended up with 7 dozen. Second time I made them in regular size cupcake pans. I must say I liked the mini's much better. However, they are very time consuming, especially making the smaller ones. The taste is fantastic and everyone has raved about them. I will make the mini's for the 4th - perhaps making the cupcakes a week ahead and freezing, then frosting the "day of". Try these, they are very flavor full AND so creamy. The icing is to die for.
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