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

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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. ✨

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PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

8

Serves: 24

Ingredients

3 whole Eggs
0.5 cup Canola Oil, (you can swap for olive oil)
1 cup Almond Milk, (or any milk you'd like)
0.333 cup Dark Chocolate Prebiotic SuperBoost Herbal Tea - Teeccino, (brewed and cooled at room temp)
0.333 cup Hot Chocolate Mix
1 whole Chocolate Cake Mix
0.5 whole Chocolate Frosting - Simple Mills
5 Tbsp Pistachio Cream

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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

Notes

Best enjoyed right away OR store them in the fridge in an air-tight container for 5 days.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	73
Fat:	6 g
Carbohydrates:	3 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	34 mg
Fiber:	0 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.