Teeccino Dark Chocolate Cupcakes with Pistachio Cream Filling (Cake Mix Hack) Teeccino Dark Chocolate Cupcakes with Pistachio Cream Filling (Cake Mix Hack)

Baking

Teeccino Dark Chocolate Cupcakes with Pistachio Cream Filling (Cake Mix Hack)

By The Taste of Montreal

When sweet treat o'clock hits, you must give in to the craving. Using the Teeccino Dark Chocolate herbal tea packets to add a somewhat healthy note to enjoying an indulgent cupcake. It's called balance besties. ✨

Recipe by The Taste of Montreal (@the.taste.of.mtl)

Prep Time10 minutes
Cook Time20 minutes
ServingsServes 24
DifficultyAdvanced

Ingredients:

  • 3 eggs
  • ½ cup canola oil (you can swap for olive oil)
  • 1 cup almond milk (or any milk you'd like)
  • ⅓ cup Teeccino Dark Chocolate Prebiotic SuperBoost Herbal Tea (brewed and cooled at room temp)
  • ⅓ cup hot chocolate mix
  • 1 chocolate cake mix
  • ½ chocolate frosting
  • 5 Tbsp pistachio cream

Steps:

  1. Boil water in a kettle, enough for one drink
  2. While water is boiling, prepare one packet of Dark Chocolate Prebiotic SuperBoost Herbal Tea by Teeccino to a mug or tea cup
  3. Preheat oven to 350°F
  4. Line cupcake trays with cupcake liners, set aside
  5. Once water is boiled, fill mug or tea cup with the water
  6. Allow the tea to steep for at least 10 minutes, moving it in and out of the water for best flavour results
  7. Allow tea to cool at room temperature
  8. While tea is cooling, to a large bowl combine, eggs, almond milk, and canola oil in large bowl and give it a good mix
  9. To the same bowl add cake mix and hot chocolate powder mix along with the cooled tea, mix well
  10. Using a cookie scoop, scoop even portions of batter into each cupcake liner
  11. Remove air bubbles by tapping the tray onto the counter before placing into oven to bake
  12. Bake for 20 minutes or until a toothpick inserted in the center of the cupcake comes out clean
  13. Cool 10 minutes before removing from pan
  14. Place cupcakes onto a wire rack or tray/dish and begin to cut whole in the center of each cupcake with a sharp kinfe
  15. In a plastic ziploc bag, add pistachio cream, seal, and stuff each cupcake to your desire
  16. Place the top of the cupcake back on to ensure no pistachio cream spills out
  17. Frost each cupcake with chocolate frosting and adding on sprinkles for an optional touch (if you'd like!)
  18. Enjoy!
Dark Chocolate Prebiotic SuperBoost Herbal Tea

Dark Chocolate Prebiotic SuperBoost Herbal Tea

Rich layer upon layer of dark chocolate from Ecuadorian cacao is deepened by dark roasted ramón seeds for a heightened experience of the Aztec’s “Nectar of the Gods”.

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