CHOCOLATE CHAI CAKE WITH BUTTERCREME FROSTING

Preparation time: 1 hrs Baking time: 19 min
Yield: 24 cupcakes
Filling Ingredients:
1/3

cup sugar
1

(8-ounce) package cream cheese, softened
1

LAND O LAKES® All-Natural Egg
Cake Ingredients:
1 1/2

cups boiling water
5

chai-flavored tea bags
1

(18.25-ounce) package chocolate fudge or chocolate cake mix
1/2

cup LAND O LAKES® Butter, melted, cooled slightly
3

LAND O LAKES® All-Natural Eggs
Frosting Ingredients:
3

tablespoons reserved prepared chai-flavored tea
3/4

cup milk
1/4

cup all-purpose flour
4

teaspoons unsweetened cocoa
1

cup LAND O LAKES® Butter, softened
1

cup sugar
1/4

teaspoon ground cinnamon

Ground cinnamon or nutmeg, if desiredHeat oven to 350°F. Place paper baking cups into muffin pan cups; set aside.Combine all filling ingredients in medium bowl. Beat at medium speed until creamy; set aside.Combine boiling water and tea bags in glass measuring cup, let stand 5 minutes. Remove tea bags, squeezing out excess liquid. Add enough water, if necessary, to equal 1 1/2 cups. Reserve 3 tablespoons prepared tea; set aside. Place remaining prepared tea in large bowl; add cake mix, melted butter and eggs. Beat at low speed 30 seconds. Beat at medium speed, scraping bowl often, until creamy.Spoon about 2 tablespoons cake batter into each prepared muffin cup. Top each with 1 tablespoon filling. Spoon additional cake batter over filling until cups are about 2/3 full. (DO NOT OVERFILL.) (Batter does not have to cover filling completely.) Bake for 19 to 22 minutes or until toothpick inserted comes out clean. Cool completely. Combine 3 tablespoons reserved prepared tea and milk in 2-quart saucepan. Add flour and cocoa; whisk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and just comes to a boil (4 to 6 minutes). Remove from heat; cool about 15 minutes.Combine 1 cup butter, 1 cup sugar and cinnamon in medium bowl. Beat at high speed until creamy. Continue beating, gradually adding cocoa mixture, 1 tablespoon at a time, until light and creamy and sugar is dissolved. Frost or pipe cooled cupcakes. Sprinkle with cinnamon, if desired. Store refrigerated.Recipe Tip Cupcakes can be made 1 week ahead. Freeze in airtight freezer container. Thaw the day of serving.Recipe TipTo pipe frosting, fit pastry bag with large star tip. Fill pasty bag with frosting and pipe onto cupcakes.

Ingredient Substitution Index
Nutrition Facts (1 cupcake): Calories: 290, Fat: 18g, Cholesterol: 75mg, Sodium: 280mg, Carbohydrates: 31g, Dietary Fiber: 1g, Protein: 3g
13676 © 2006 Land O'Lakes, Inc.