CHAI LATTE CUPCAKES

Chai Latte Cupcakes image

Take a taste adventure with a sweet new cupcake.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h50m

Yield 24

Number Of Ingredients 7

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Ingredients

Reynolds™ Baking Cups
1 box Betty Crocker™ Super Moist™ French vanilla cake mix
Water, vegetable oil and eggs called for on cake mix box
1 package (1.1 oz) instant chai tea latte mix (or 3 tablespoons from larger container)
1 cup white vanilla baking chips
1 container Betty Crocker™ Rich & Creamy vanilla frosting
Ground cinnamon, if desired

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Place Reynolds Baking Cups in each of 24 regular-size muffin cups.
Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
In medium microwavable bowl, microwave baking chips on High 30 seconds; stir until melted. If necessary, microwave 15 seconds longer. Stir until smooth; cool 5 minutes. Stir in frosting until well blended.
Immediately spread or pipe frosting mixture on cupcakes. Sprinkle with cinnamon. Store loosely covered.

Nutrition Facts : Calories 250, Carbohydrate 34 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 25 g, TransFat 1 g