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Chai Brownie Cupcakes with Creamy Froth
- 10 tea bags spiced chai-flavored black tea
- 1 cup boiling water
- 1 box Pillsbury Chocolate Fudge Brownie Mix
- 3/4 cup Crisco® Pure Canola Oil
- 3 EGGLANDS BEST eggs
- 3/4 cup frozen (thawed) extra-creamy whipped topping
- 3/4 cup marshmallow creme
- 1/8 teaspoon ground cinnamon
Directions:View on Pillsbury Baking
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