TheFoodTasting

Desciption

Tags

#Time-to-make #Course #Main-ingredient #Preparation #Cupcakes #Desserts #Cakes #Chocolate #Cake-fillings-and-frostings #4-hours-or-less

Nutritions

• Carbohydrates: 292.6
• Fats: 29.0
• Dietary Fiber: 77.0
• Minerals: 12.0
• Proteins: 7.0
• Vitamins: 52.0
• Water: 9.0

Steps

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