These bite-size chocolate cupcakes flavored with a chai tea mix are perfect for bridal or wedding showers.





  • Heat oven to 350°F. Line 30 indents of mini muffin pans (using 3 pans total) with paper or foil liners.

  • Into small bowl, whisk flour, cocoa, chai mix, baking powder and salt. In large bowl, beat butter until smooth. Beat in sugar until fluffy, 3 minutes. Beat in eggs, one at a time.

  • On low speed, alternately beat flour mixture and milk into butter mixture, beginning and ending with flour. Add vanilla. Divide batter among prepared cups; for ease, place batter in a large plastic bag, snip off a corner and pipe into the cups.

  • Bake at 350°F until tops spring back when lightly pressed, 15 minutes. Remove cupcakes from pans to a rack; let cool.


  • Meanwhile, beat together cream cheese, latte mix, confectioners' sugar and 1 tablespoon milk, if necessary, until smooth. Refrigerate until ready to frost.

  • Once cupcakes have cooled, spread with frosting, about 1-1/2 teaspoons for each. Dust with additional 2 tablespoons confectioners' sugar and cocoa powder, if desired.

Nutrition Facts

106 calories; 6 g total fat; 29 mg cholesterol; 59 mg sodium. 12 g carbohydrates; 2 g protein;