Cake
| 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
| 1 | cup white vanilla baking chips |
| 1 | container (1 lb) Betty Crocker Rich & Creamy vanilla frosting |
| Ground cinnamon, if desired |
- 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.
- 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 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.
- 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 at room temperature.
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