Santa’s Little Helper Cupcakes

Have y’all ever met someone that doesn’t like coffee?  Someone that doesn’t even really like the smell of coffee?
Well, Hi, nice to meet you, my name’s Jaime!
I think I’ve drank one cup of coffee my whole life & it was 90% Bailey’s, 10% coffee.  I’m the person that goes to Starbucks simply to buy gift cards for presents & giveaways 🙂

I’m a tea drinker, always have been.  Nothings better than a big glass of ice cold sweet tea or a cozy mug of hot tea with some lemon and honey.  So when Art of Tea contacted me about trying out some of their flavors & possibly creating some recipes for them, I was more than happy to say yes!! 

And they definitely did not disappoint!  They sent me some of their dessert teas to try out & I have loved every one!! 

One of my favorite’s they sent me is the Santa’s Little Helper!  It’s a nice blend of dark tea with chocolate & hints of mint!  I knew this was the tea that I wanted to actually turn into a dessert!  These cupcakes turned out super yummy!  The flavor wasn’t over powering but the continued flavor between the cake & the icing was perfect!  The Hubs thought they almost tasted like red velvet cake!


by Mom’s Test Kitchen
Yield: 2 dozen cupcakes 


    for the cupcakes

    for the frosting

    • 1 cup butter, softened
    • 1/2 cup milk/tea reserved
    • 2 cups powdered sugar
    • 1/2 teaspoon vanilla

    for the cupcakes

    In a small saucepan, heat the milk over medium heat until hot to the touch. Add the loose tea leaves to the hot milk & allow to steep until the milk has cooled ~ all of the leaves should be settled to the bottom of the pot. Pour the milk through a fine mesh strainer into a small bowl or measuring cup.

    Preheat your oven to 350 degrees. Line 2 cupcake pans with paper liners.

    In a large bowl, combine the eggs, 2/3 cups butter and 1 & 1/4 cups tea infused milk. Add in the dry cake mix. Beat on low for about 30 seconds & then increase to medium speed for about 2 minutes.

    Spoon batter evenly into the cupcake liners, filling about 2/3 of the way full. Bake for 12-14 minutes or until a toothpick inserted in the middle comes out clean. Remove from pans, and cool completely on wire racks. Spread or pipe Santa’s Little Helper Frosting evenly over cupcakes.

    for the frosting

    In a large bowl, beat butter at medium speed with an electric mixer until creamy. Gradually beat in powdered sugar alternating with the tea/milk mixture slowly ~ I only used about 1/3 cup of the milk. Add in the vanilla & beat until creamy.




    1. This post is literally INSPIRED!!!

      I “won” some of this tea at a drawing and at first I thought it was TOTAL CRAP. Now that I’ve seen this idea I’m in LOVE!

      I have a pina colada and a honeybush caramel – any ideas what I could do with them?

      Following you from the bloghop – hope you’ll follow me back!

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