Chai Latte Cupcakes (From Betty Crocker)

Recipe by HokiesMom
READY IN: 35mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
  • Cake
  • 1
    (18 1/4 ounce) box French vanilla cake mix
  • 1 12
    cups water
  • 13
    cup vegetable oil
  • 3
    tablespoons instant chai tea mix
  • Frosting
  • 1
    cup vanilla baking chips
  • 1
    (1 lb) container vanilla frosting (or use recipe noted in description)
  • ground cinnamon, for topping
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DIRECTIONS

  • Pre-heat oven to 350F for shiny metal pans (or 325F for dark or nonstick pans).
  • Line muffin cups with paper baking cups.
  • In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
  • Divide batter evenly among muffin cups.
  • Bake 18-23 minutes or until toothpick inserted in center comes out clean.
  • Cool 10 minutes then remove from pan to wire rack to cool completely (about 1 hour).
  • In medium microwavable bowl, microwave baking chips on High 30 seconds; stir until melted (if not melted microwave 15 seconds longer).
  • Stir until smooth then cool 5 minutes.
  • Stir in frosting until well blended.
  • Immediately spread or pipe frosting mixture on cupcakes.
  • Sprinkle with cinnamon.
  • Store loosely covered at room temperature.
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