Chocolate Chai Cupcakes With Buttercream Frosting

Submitted by Pinay0618

"Recipe is from Land O Lakes."

 

• Ready In: 1hr 19mins
• Ingredients: 16
• Yields: 24 cupcakes

ingredients

• Filling Ingredients

• 1⁄3 cup sugar
• 1 (8 ounce) package cream cheese, softened
• 1 egg

• Cake Ingredients

• 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

• Frosting Ingredients

• 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.

Reviews

[veggievixen]

Rich and gooey great Fall season!!!