Chai Latte Cupcakes

INGREDIENTS

Cake

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

Frosting

1 cup vanilla baking chips

1 (1 lb) container vanilla frosting (or use recipe noted in description)

ground cinnamon, for topping

DIRECTIONS

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.

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