Chocolate Chai 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
3 bags of finely ground Higgins & Burke Chai tea leaves (bags opened, leaves removed and ground)

Directions:

Preheat oven per package instructions.
Prepare batter according to package instructions.
Empty 3 bags of Higgins & Burke Chai tea into a mortar & pestle and grind into a fine powder (electric grinder will work as well).
Fold ground tea leaves into the batter and 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 White Icing). Decorate with sprinkles, shaved chocolate/ chocolate sprinkles and a sprinkle of cinnamon.