CHAI LATTE CUPCAKES
Take a taste adventure with a sweet new cupcake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 24
Number Of Ingredients 7
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
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Tadiwanashe Chirongonoro
[email protected]5 stars!
King Zikreya
[email protected]I was a bit skeptical about the coconut milk glaze, but it really makes these cupcakes. It's the perfect balance of sweet and tart, and it really complements the chai spices. I'll definitely be making these again!
Justin Caldwell
[email protected]Easy to make and oh so yummy! Even my kids loved them!
JuVan Official
[email protected]My kitchen smelled so amazing after baking these cupcakes! The chai spices are so warm and inviting, and the coconut milk glaze is the perfect finishing touch. They're also really moist and fluffy, and the perfect treat for a cozy afternoon.