Caramel Rooibos Chocolate Cupcakes

Yield: Approximately 12-18 cupcakes, based on package and how much you fill the tins.

Ingredients:

1 package of your favourite chocolate cake/cupcake mix
(we used Betty Crocker Super Moist Devil’s Food)
Ingredients required per package instructions
4 bags of Higgins & Burke Caramel Rooibos tea

Directions:

Preheat oven per package instructions.
Prepare batter according to package instructions except do not add water. Instead, boil the required amount of water (per package instructions) and add 4 bags of Higgins & Burke Caramel Rooibos tea. Steep for 5 minutes.
Remove bags after 5 minutes and discard. Retain liquid.
Add tea liquid into the prepared batter. Mix well.
Distribute batter into individually lined cupcake tins and bake per package instructions.
When baked and cooled, ice with your favourite chocolate icing (we used Betty Crocker Whipped Chocolate Icing and Betty Crocker Whipped Vanilla icing). Decorate with flower cut outs, shaved chocolate / chocolate sprinkles or drizzle with melted caramel.

Note: cooking time may vary by type of oven.