Chocolate Chai Cupcakes With Buttercream Frosting

By Meals_by_Mel

Ingredients

• Filling
• 1/3 cup sugar
• 1 (8-ounce) package cream cheese, softened
• 1 Land O Lakes® All-Natural Egg
• Cake
• 1 1/2 cups boiling water
• 5 chai-flavored tea bags
• 1 (15.25- to 18.25-ounce) package chocolate fudge or chocolate cake mix
• 1/2 cup Land O Lakes® Butter, melted, cooled slightly
• 3 Land O Lakes® All-Natural Eggs
• Frosting
• 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

Details

Servings 24
Preparation time 60mins
Cooking time 60mins
Adapted from landolakes.com

Preparation

Step 1

Heat oven to 350°F. Place paper baking cups into muffin pan cups; set aside.

Combine all filling ingredients in medium bowl. Beat at medium speed until creamy; set aside.

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.

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.

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 19-22 minutes or until toothpick inserted comes out clean. Cool completely.

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, 4-6 minutes or until mixture thickens and just comes to a boil. Remove from heat; cool about 15 minutes.

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.