Chai Latte Cupcakes

Cake
1	box Betty Crocker® SuperMoist® French vanilla cake mix
1 1/2	cups water
1/3	cup vegetable oil
3	eggs
1	package (1.1 oz) instant chai tea latte mix (or 3 tablespoons from larger container)
Frosting and Garnish
1	cup white vanilla baking chips
1	container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
	Ground cinnamon, if desired

1.	Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2.	In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
3.	Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
4.	In medium microwavable bowl, microwave baking chips on High 30 seconds; stir until melted. If necessary, microwave 15 seconds longer. Stir until smooth; cool 5 minutes. Stir in frosting until well blended.
5.	Immediately spread or pipe frosting mixture on cupcakes. Sprinkle with cinnamon. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Decrease water to 1 1/4 cups.