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Chai Brownie Cupcakes with Creamy Froth

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By Pillsbury Kitchens
Updated Aug 18, 2023
Bake-Off® Contest 44, 2010
Chris Caston
Jonesboro, Maine
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Coffee shop specialties are the inspiration for a creative dessert, from the chai cupcakes to the fluffy, frothy frosting.

Chai Brownie Cupcakes with Creamy Froth

  • Prep Time 20 min
  • Total 1 hr 40 min
  • Ingredients 8
  • Servings 12
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Ingredients

  • 10 tea bags spiced chai-flavored black tea
  • 1 cup boiling water
  • 1 box Pillsbury™ Chocolate Fudge Brownie Mix
  • 3/4 cup Crisco® Pure Canola Oil
  • 3 eggs
  • 3/4 cup frozen (thawed) extra-creamy whipped topping
  • 3/4 cup marshmallow creme
  • 1/8 teaspoon ground cinnamon

Instructions

  • Step 
    1
    Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
  • Step 
    2
    In 2-cup glass measuring cup, steep tea bags in boiling water 5 minutes. Using back of spoon, press tea bags against side of cup to make 3/4 cup tea. Discard tea bags. If necessary, add enough water so tea measures 3/4 cup.
  • Step 
    3
    In large bowl, stir brownie mix, oil, eggs and tea with wooden spoon until well blended. Divide batter evenly among cups (cups will be almost full).
  • Step 
    4
    Bake 25 to 30 minutes or until toothpick inserted comes out almost clean. Remove from pan to cooling rack. Cool about 45 minutes.
  • Step 
    5
    Meanwhile, in medium bowl, beat whipped topping and marshmallow creme on medium speed about 3 minutes or until fluffy. Refrigerate while cupcakes cool. Generously frost cupcakes with topping mixture; sprinkle with cinnamon.

Nutrition

320 Calories
18g Total Fat
3g Protein
36g Total Carbohydrate
25g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
320
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
1 1/2g
9%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
135mg
6%
Potassium
75mg
2%
Total Carbohydrate
36g
12%
Dietary Fiber
0g
0%
Sugars
25g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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