Chai Tea Cupcakes
Recipe from Family Circle

These bite-size chocolate cupcakes flavored with a chai tea mix are perfect for bridal or wedding showers.


Chai Tea Cupcakes

by 2  people

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Servings: 30 mini cupcakes
Prep Time: 5 mins
Total Time: 20 mins
Related Categories: Chocolate Cake, Chocolate Cake, Cupcakes, Cupcakes, Cupcakes, Easter Cupcakes, Frosting and Filling, Low Calorie Desserts, Low Carb Desserts, Low Fat Desserts, Low Sodium

 
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Ingredients
  • 1 cup
    all-purpose flour
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  • 1/4 cup
    unsweetened cocoa powder
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  • 1/4 cup
    instant chai tea latte mix (such as Pacific Chai)
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  • 1 teaspoon
    baking powder
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  • 1/4 teaspoon
    salt
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  • 1/2 cup
    (1 stick) unsalted butter, softened
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  • 3/4 cup
    sugar
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  • 2 large
    eggs
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  • 1/3 cup
    milk
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  • 1/2 teaspoon
    vanilla extract
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  •  
    Frosting:
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  • 3/4 cup
    softened (tub) cream cheese
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  • 1/4 cup
    instant chai tea latte mix
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  • 1/4 tablespoons
    confectioners' sugar Cocoa powder (optional)
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Directions
1.
Heat oven to 350 degrees F. Line 30 indents of mini muffin pans (using 3 pans total) with paper or foil liners.
2.
Into small bowl, whisk flour, cocoa, chai mix, baking powder and salt. In large bowl, beat butter until smooth. Beat in sugar until fluffy, 3 minutes. Beat in eggs, one at a time.
3.
On low speed, alternately beat flour mixture and milk into butter mixture, beginning and ending with flour. Add vanilla. Divide batter among prepared cups; for ease, place batter in a large plastic bag, snip off a corner and pipe into the cups.
4.
Bake at 350 degrees F until tops spring back when lightly pressed, 15 minutes. Remove cupcakes from pans to a rack; let cool.
5.
Frosting: Meanwhile, beat together cream cheese, latte mix, 1/4 cup confectioners' sugar and 1 tablespoon milk, if necessary, until smooth. Refrigerate until ready to frost.
6.
Once cupcakes have cooled, spread with frosting, about 1-1/2 teaspoons for each. Dust with additional 2 tablespoons confectioners' sugar and cocoa powder, if desired.
Nutrition information
Per serving: Calories 106, Total Fat 6 g, Saturated Fat 4 g, Cholesterol 29 mg, Sodium 59 mg, Carbohydrate 12 g, Fiber 0 g, Protein 2 g. Percent Daily Values are based on a 2,000 calorie diet
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