Liz Long
Chai Brownie Cupcake
Chai Brownie Cupcake with Cream Cheese Frosting
One of our staffers, Melinda, loves to bake and try out new recipes for her kitchen (and often times the rest of us are very lucky to reap the rewards!). Her husband loves chai tea, but unfortunately didn't care for the particular brand Melinda had picked up that day. Melinda decided to use the tea for a unique cupcake recipe that worked with the ingredients in her home pantry.
Chai Brownie Cupcakes w/ Cream Cheese Frosting Ingredients
- 10 tea bags spiced chai-flavored black tea
- 1 cup boiling water
- 1 box Chocolate Fudge Brownie Mix
- 3/4 cup Canola Oil
- 3 Eggs
- 1 can cream cheese frosting
Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. In a 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.
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).
Bake 25 to 30 minutes or until toothpick inserted comes out almost clean. Remove from pan to cooling rack. Cool about 45 minutes. Spread cream cheese frosting over top and serve up to your lucky guests!
As always, we're including this in our Pinterest Recipes board, so check out the list and see if anything there strikes your fancy!