Hot Chocolate-Brownie Cupcakes

3  Ratings
  • 20 min prep
  • 1 hr 8 min total
  • Makes 24 servings.

Hot Chocolate-Brownie Cupcakes Recipe

Ingredients

  • 30 CHIPS AHOY! Cookies
  • 1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
  • 4 oz. (1/2 of 8-oz. pkg.) brick cream cheese, softened
  • 1 jar (7 oz.) marshmallow creme
  • 1 tsp. vanilla
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
  • 1 tsp. unsweetened cocoa powder
  • 1 cup miniature marshmallows

Instructions

  • Heat  oven to 350ºF.
  • Spray  24 muffin pan cups with cooking spray. Press 1 cookie onto bottom of each cup. (No problem if cookies crack.) Cut remaining cookies into quarters.
  • Prepare  brownie batter as directed on package; spoon into cups. Bake 15 to 18 min. or until toothpick inserted in centers comes out with fudgy crumbs. (Do not overbake.) Cool completely.
  • Beat  cream cheese, marshmallow cream and vanilla in large bowl with mixer until well blended. Add COOL WHIP and cocoa powder; beat just until blended. Spread onto cupcakes; top with marshmallows. Keep refrigerated. Insert 1 cookie piece into side of each cupcake to resemble coffee mug just before serving.

Recipe Tips

How to Easily Decorate CupcakesSpoon frosting into pastry bag fitted with decorating tip. (Or, spoon frosting into resealable plastic bag. Cut off small corner from bottom of bag.) Pipe frosting onto cupcakes. For variety, omit cocoa powder and marshmallows. Sprinkle frosted cupcakes with chocolate or multi-colored sprinkles, colored sugar or nonpareils.

SubstitutePrepare using 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread.

Special ExtraDust with additional cocoa powder just before serving.

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Nutrition Information

Makes 24 servings.

Nutrition per serving:

  • Calories 270 
  • Total fat 12 g
  • Saturated fat 4.5 g
  • Cholesterol 15 mg
  • Sodium 140 mg
  • Carbohydrate 39 g
  • Dietary fiber 0 g
  • Sugars 27 g
  • Protein 2 g
  • Vitamin A 0 %DV
  • Vitamin C 0 %DV
  • Calcium 0 %DV
  • Iron 6 %DV

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