Chai Brownie Cupcakes With Creamy Froth

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 10 spiced chai-flavored black tea bags
• 1 cup boiling water
• 1 (19 1/2 ounce) box pillsbury chocolate fudge brownie mix
• 3/4 cup crisco pure canola oil
• 3 eggs
• 3/4 cup frozen extra-creamy whipped topping (thawed)
• 3/4 cup marshmallow creme
• 1/8 teaspoon ground cinnamon

Recipe

• 1 heat oven to 350°f 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. 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.
• 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).
• 4 bake 25 to 30 minutes or until toothpick inserted comes out almost clean. remove from pan to cooling rack. cool about 45 minutes.
• 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.