Chocolate Chai Cupcakes With Buttercream Frosting
Chai Chocolate Cupcake Recipe

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!

24
cupcakes
60 min
PREP TIME
1 hr 50 min
TOTAL TIME

Ingredients

Filling

1/3 cup sugar

1 large Land O Lakes® Egg

1 (8-ounce) package cream cheese, softened

Cake

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

Frosting

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

How to make

  1. STEP 1

    Heat oven to 350°F. Place paper baking cups into muffin pan cups; set aside.

  2. STEP 2

    Combine all filling ingredients in bowl. Beat at medium speed until creamy; set aside.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

Nutrition

290Calories
18Fat (mg)
75Cholesterol (mg)
280Sodium (mg)
31Carbohydrates (g)
1Dietary Fiber
3Protein (g)

Reviews

Explore reviews from
our online community

  December 15, 2015

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 !

— says Beverly
Helpful?
  June 24, 2013

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.

— says Ceege
Helpful?
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