Prep Time 25m
Cook Time 18m
Ready Time 120m
Yield 24

  • 1 box Pillsbury™ Moist Supreme® Yellow Premium Cake Mix
  • 1 cup chai latte liquid concentrate
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 3 large eggs
  • 1 1/2 teaspoons ground cardamom
  • 1 container Pillsbury™ Creamy Supreme® Coconut Pecan Flavored Frosting
  • 1/2 cup Smucker's® Hot Fudge Topping, at room temperature
  • 3 tablespoons chopped pecans
Preparation Directions
  • Step 1Heat oven to 350°F. Line 24 muffin cups with paper baking cups.
  • Step 2Combine cake mix, chai concentrate, oil, eggs and cardamom in large bowl. Blend with electric mixer until moistened. Beat on medium speed for 2 minutes. Fill baking cups 2/3 full.
  • Step 3Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pans on wire racks 5 minutes. Remove from pans. Cool completely on wire racks.
  • Step 4Frost cupcakes with coconut pecan frosting. Place topping into corner of resealable plastic bag. Cut off small corner of bag. Drizzle topping over cupcakes. Sprinkle with pecans.
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