Ingredients

Instructions

  1. Preheat oven to 350 degrees.
  2. Line mini muffin pans with liners.
  3. Combine flour, chai mix, cocoa, baking powder and salt and whisk together.
  4. In a large mixing bowl, combine butter and sugar and cream together (approx 3 minutes).
  5. Add eggs one at a time and beat well.
  6. Add vanilla.
  7. On low speed, alternate adding flour and milk into the creamed butter mixture and beat.
  8. Fill cupcake cups with batter 3/4 full.
  9. Bake for approximately 15 minutes or until done.
  10. Let cakes cool completely.
  11. Combine all the ingredients and mix until smooth.
  12. Refridgerate until cakes have cooled.
  13. Frost cakes.
  14. Sprinkle cocoa powder or powdered sugar on top frosting as a garnish.
  15. *TIP--To make it easier to fill mini cupcakes holders, place batter in a large plastic ziplock bag, snip off a bit on the corner.