Best Chai Latte Cupcakes From Betty Crocker Recipes

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CHAI LATTE CUPCAKES (FROM BETTY CROCKER)



Chai Latte Cupcakes (From Betty Crocker) image

From the Betty Crocker website. I LOVE these cupcakes. A nice grown-up taste and very simple to make using a cake mix. I like 'Zaar "Recipe #19353" for the vanilla frosting but you can use your own or pre-purchased frosting.

Provided by HokiesMom

Categories     Dessert

Time 35m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) box French vanilla cake mix
1 1/2 cups water
1/3 cup vegetable oil
3 eggs
3 tablespoons instant chai tea mix
1 cup vanilla baking chips
1 (1 lb) container vanilla frosting (or use recipe noted in description)
ground cinnamon, for topping

Steps:

  • Pre-heat oven to 350F for shiny metal pans (or 325F for dark or nonstick pans).
  • Line muffin cups with paper baking cups.
  • In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
  • Divide batter evenly among muffin cups.
  • Bake 18-23 minutes or until toothpick inserted in center comes out clean.
  • Cool 10 minutes then remove from pan to wire rack to cool completely (about 1 hour).
  • In medium microwavable bowl, microwave baking chips on High 30 seconds; stir until melted (if not melted microwave 15 seconds longer).
  • Stir until smooth then cool 5 minutes.
  • Stir in frosting until well blended.
  • Immediately spread or pipe frosting mixture on cupcakes.
  • Sprinkle with cinnamon.
  • Store loosely covered at room temperature.

Nutrition Facts : Calories 246.3, Fat 11.5, SaturatedFat 2.9, Cholesterol 27.9, Sodium 191.9, Carbohydrate 33.9, Fiber 0.2, Sugar 25.5, Protein 2.1

CHOCOLATE CHAI LATTE CAKE



Chocolate Chai Latte Cake image

Spiced chai latte coffee mix lends fabulous flavor to chocolate cake conveniently prepared in a 13x9 pan.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h55m

Yield 15

Number Of Ingredients 9

1 cup miniature semisweet chocolate chips
1 box Betty Crocker™ Super Moist™ devil's food cake mix
1/4 cup chai latte-flavored international instant coffee mix (from 9.7-oz container)
Water, vegetable oil and eggs called for on cake mix box
2 1/2 cups powdered sugar
2 tablespoons butter or margarine, softened
3 tablespoons milk
1 tablespoon chai latte-flavored international instant coffee mix (from 9.7-oz container)
Ground cinnamon, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan with baking spray with flour.
  • In small bowl, toss chocolate chips with 1 tablespoon of the cake mix. In large bowl, beat remaining cake mix, 1/4 cup dry chai latte mix, the water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in coated chocolate chips. Pour into pan.
  • Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
  • In medium bowl, mix powdered sugar and butter until smooth; set aside. In small microwavable bowl, microwave milk on High 10 to 15 seconds or until very warm. Stir in 1 tablespoon dry chai latte mix until dissolved; stir into powdered sugar mixture until smooth and spreadable. Spread over cake. Just before serving, sprinkle with cinnamon. Store loosely covered.

Nutrition Facts : Calories 360, Carbohydrate 53 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 40 g, TransFat 0 g

VEGAN CHAI LATTE CUPCAKES



Vegan Chai Latte Cupcakes image

I found this recipe when I was making a dessert for a group of people who had lots of food allergies. This recipe is egg, peanut, and milk free, and the non allergy people could not tell a difference. This really is an outstanding dessert to be made for people with food allergies, vegetarians, vegans, or people without food restrictions! Warning: Does contain soy and wheat.

Provided by Girly_Girl_Lori

Categories     Dessert

Time 1h

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 19

1 cup soymilk or 1 cup rice milk
4 black tea bags or 2 tablespoons loose black tea
1/4 cup canola oil
1/2 cup vanilla soy yogurt
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 pinch white pepper or 1 pinch ground black pepper
1/2 cup confectioners' sugar
2 tablespoons cocoa powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg or 1/4 teaspoon ground mace

Steps:

  • Preheat oven to 375 and line tin with cupcake liners.
  • In a small saucepan heat soymilk until it is almost boiling. Add tea bags, cover and remove from heat. Let sit for 10 minutes.When ready to use stir teabags and thoroughly squeeze to insure as much tea is dissolved in milk as possible.
  • In a large bowl wisk together oil, yogurt, sugar, vanilla and tea mixture until all yogurt lumps disappear. Sift flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and pepper into wet ingredients. Mix until large lumps disappear; some small lumps are okay. Fill tins full and bake about 20 to 22 minutes until a sharp knife inserted comes out clean.
  • Make sure cupcakes are completely cooled before adding topping, or the sugar will melt and not look pretty or powdery.
  • To assemble, sift confectioners sugar over cooled cupcakes first, then mix cocoa, cinnamon, and nutmeg together and sift onto each cupcake. Enjoy!

Nutrition Facts : Calories 175, Fat 5.3, SaturatedFat 0.5, Sodium 150.3, Carbohydrate 30.3, Fiber 1.3, Sugar 17.6, Protein 2.6

CHAI LATTE CUPCAKES



Chai Latte Cupcakes image

Love ya Betty! I was wanting a "grown up" cupcake to bring to my (at the time) boyfriends Guard unit while they were getting things in order to go overseas. Since I love Chai and had it on hand it worked out lovely! There is something wonderfully comforting in these cupcakes! Also, the guys said I couldn't bring treats anymore or...

Provided by Brandi Kirkpatrick

Categories     Cakes

Time 45m

Number Of Ingredients 8

1 box betty crocker® supermoist® french vanilla cake mix
1 1/2 cups water
1/3 cup vegetable oil
3 eggs
1 package (1.1 oz) instant chai tea latte mix (or 3 tablespoons from larger container)
FROSTING AND GARNISH
favorite buttercream frosting
cinnamon, ground

Steps:

  • 1. Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • 2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
  • 3. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • 4. Spread or pipe frosting on cupcakes. Sprinkle with cinnamon. Store loosely covered at room temperature.

GLAZED CHAI-SPICED CUPCAKES (WHITE WHOLE WHEAT FLOUR)



Glazed Chai-Spiced Cupcakes (White Whole Wheat Flour) image

Our tasters fell in love with these sweetly spiced, tender and moist cupcakes. If you can't find ground cardamom, leave it out.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 12

Number Of Ingredients 18

2 tea bags flavored with orange rind and sweet spices
2/3 cup boiling water
1 cup Gold Medal™ white whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
3/4 cup granulated sugar
1/2 cup butter or margarine, softened
2 eggs
1 teaspoon vanilla
1/3 cup powdered sugar
Dash ground cinnamon
1 1/2 teaspoons butter or margarine, melted
1/4 teaspoon vanilla
Reserved prepared tea

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Place tea bags in boiling water in measuring cup; let stand 5 minutes. Remove tea bags, squeezing liquid into measuring cup. If necessary, add enough water to tea to measure 2/3 cup. Measure 1/2 cup tea for cupcakes; reserve remaining tea for glaze.
  • In medium bowl, mix flour, baking powder, 1 teaspoon cinnamon, the salt, ginger, cardamom and cloves; set aside. In large bowl, beat granulated sugar and softened butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs and 1 teaspoon vanilla until smooth and blended. Gradually beat in flour mixture alternately with 1/2 cup tea until smooth. Fill muffin cups one-half full.
  • Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan; place on cooling rack. Cool completely, about 20 minutes.
  • Meanwhile, in small bowl, mix powdered sugar, dash cinnamon, melted butter, 1/4 teaspoon vanilla and enough remaining tea until smooth and desired drizzling consistency. Drizzle over cupcakes.

Nutrition Facts : ServingSize 1 Cupcake

CHAI LATTE PROFITEROLES



Chai Latte Profiteroles image

These puff pastries are surprisingly simple to make. We filled ours with chai latte whipped cream and drizzled with made-from-scratch chocolate sauce.

Provided by Bree Hester

Categories     Dessert

Time 1h

Yield 8

Number Of Ingredients 14

1 cup milk
1/2 cup butter, cut into cubes
1/4 teaspoon salt
1 cup Gold Medal™ all-purpose flour
4 eggs
1 cup heavy whipping cream, well chilled
2 tablespoons sugar
6 tablespoons chai latte-flavored international instant coffee mix
1/2 cup sugar
2 1/2 tablespoons cornstarch
1 tablespoon unsweetened baking cocoa
1/2 cup water
2 tablespoons butter
1/2 teaspoon vanilla

Steps:

  • Heat oven to 425°F. Line cookie sheet with parchment paper.
  • In 2-quart saucepan, heat milk, 1/2 cup butter and the salt until butter is melted. Add flour all at once; stir until mixture comes together, forms a ball and pulls away from side of saucepan. Transfer dough to food processor. Add eggs; process until dough is combined and smooth.
  • Using ice cream scoop, place balls of dough on cookie sheet.
  • Bake 20 minutes or until golden brown. Turn oven off; let stand in oven 10 minutes longer. Cool completely.
  • Meanwhile, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in 2 tablespoons sugar and the chai latte mix. Increase speed; beat mixture until stiff. Cover; refrigerate until ready to use.
  • In 2-quart saucepan, stir together 1/2 cup sugar, the cornstarch and cocoa with whisk. Add water; heat to boiling over medium heat. Boil 1 minute. Beat in 2 tablespoons butter. Remove from heat; stir in vanilla. Pour into heatproof jar. Store in refrigerator.
  • To serve, cut each cream puff in half. Top bottom halves with chai latte whipped cream. Cover with top halves of cream puffs. Drizzle each with chocolate sauce.

Nutrition Facts : ServingSize 1 Serving

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