The recipe I used is for Chai Tea Cupcakes with Cinnamon Butter Cream Frosting, but you may choose any flavor to use or even experiment and fill them with a chocolate mousse or pudding and top with marshmallows to imitate hot cocoa! Have fun with it and make it your own, hope you enjoy!
Step 1: Supplies!
The supplies I am showing you will make 24 tea cups. So you will have to double the tea cup supplies if you want more than 24 tea cups for all the mini cupcakes you bake. Or just make regular mini cupcakes with it like I did as the 3rd grade class I was baking them for only consisted of 20 kids. Or you can also use the rest of the batter to make regular sized cupcakes after you baked the 24 mini cupcakes needed. It's up to you!
Ingredients for Chai Tea Cupcakes:
1 Box of Yellow Cake Mix
1/2 Cup of Canola Oil
1 Cup of Strong Brewed Chai Tea (I absolutely love Tazo's Chai so I used that!)
Ingredients for Cinnamon Butter Cream Frosting:
1lb Butter, Softened
2-2 1/2 Cups Confectionery or Powdered Sugar
2 Teaspoons Cinnamon
Ingredients for Making Edible Tea Cups:
1 Package of Ice Cream Cups (24)
1 Package of Vanilla/Golden Creme Sandwich Cookies
2 Packages of CandiQuik Melts or 2lbs of any other Melts you would prefer to use.