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chocolate chai cupcakes with buttercream frosting


recipe is from land o lakes.


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  1. Heat oven to 350f place paper baking cups into muffin pan cups
  2. Set aside
  3. Combine all filling ingredients in medium bowl
  4. Beat at medium speed until creamy
  5. Set aside
  6. Combine boiling water and tea bags in glass measuring cup
  7. Let stand 5 minutes
  8. Remove tea bags
  9. Squeezing out excess liquid
  10. Add enough water
  11. If necessary
  12. To equal 1 1 / 2 cups
  13. Reserve 3 tablespoons prepared tea
  14. Set aside
  15. Place remaining prepared tea in large bowl
  16. Add cake mix
  17. Melted butter and eggs
  18. Beat at low speed 30 seconds
  19. Beat at medium speed
  20. Scraping bowl often
  21. Until creamy
  22. Spoon about 2 tablespoons cake batter into each prepared muffin cup
  23. Top each with 1 tablespoon filling
  24. Spoon additional cake batter over filling until cups are about 2 / 3 full
  25. Bake for 19 to 22 minutes or until toothpick inserted comes out clean
  26. Cool completely
  27. Combine 3 tablespoons reserved prepared tea and milk in 2-quart saucepan
  28. Add flour and cocoa
  29. Whisk until smooth
  30. Cook over medium heat
  31. Stirring constantly
  32. Until mixture thickens and just comes to a boil
  33. Remove from heat
  34. Cool about 15 minutes
  35. Combine 1 cup butter
  36. 1 cup sugar and cinnamon in medium bowl
  37. Beat at high speed until creamy
  38. Continue beating
  39. Gradually adding cocoa mixture
  40. 1 tablespoon at a time
  41. Until light and creamy and sugar is dissolved
  42. Frost or pipe cooled cupcakes
  43. Sprinkle with cinnamon
  44. If desired
  45. Store refrigerated

Step 31

Total Time in Minute 79

Ingredients Count 13

cooking chocolate chai cupcakes with buttercream frosting

See More Relate Photo



Cream cheese


Boiling water

Tea bags

Chocolate cake mix





All-purpose flour

Unsweetened cocoa

Ground cinnamon

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