Prep Time 20m
Cook Time 30m
Ready Time 100m
Yield 12 cupcakes

  • 10 tea bags spiced chai-flavored black tea
  • 1 cup boiling water
  • 1 (19.5 oz.) box Pillsbury™ Family Size Chocolate Fudge Brownie Mix
  • 3/4 cup Crisco® Pure Canola Oil
  • 3 EGGLAND’S BEST eggs
  • 3/4 cup frozen (thawed) extra-creamy whipped topping
  • 3/4 cup marshmallow creme
  • 1/8 teaspoon ground cinnamon
Preparation Directions
  • Step 1Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
  • Step 2In 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.
  • Step 3In 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).
  • Step 4Bake 25 to 30 minutes or until toothpick inserted comes out almost clean. Remove from pan to cooling rack. Cool about 45 minutes.
  • Step 5Meanwhile, in medium bowl, beat whipped topping and marshmallow creme on medium speed about 3 minutes or until fluffy. Refrigerate while cupcakes cool. Generously frost cupcakes with topping mixture; sprinkle with cinnamon.
Bake-Off is a registered trademark of General Mills ©2010Eggland's Best is a registered trademark of Eggland's Best, Inc.
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