CHIPS AHOY! Chocolate Cupcakes
Make your cupcakes extra special by baking cupcake batter over a cookie for a fun double dessert! Frost with whipped topping and mini marshmallows.
Ingredients
- 1 pkg. (2-layer size) devil's food cake mix
- 24 CHIPS AHOY! Cookies
- 3 cups thawed frozen whipped topping
- 1 cup miniature marshmallows
Preparation
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Heat oven to 350°F.
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Place 1 cookie, top side down, in each of 24 paper-lined muffin cups.
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Prepare cake batter as directed on package; spoon over cookies.
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Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
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Remove paper liners from cupcakes. Place cupcakes, upside down, on serving plates; top with whipped topping and marshmallows just before serving.
Recipe Tips
SubstituteSubstitute 2 Tbsp. red, white and blue multi-colored sprinkles for the marshmallows.
VariationOmit marshmallows. After removing cooled cupcakes from paper liners, cut them horizontally in half. Spread 2 Tbsp. marshmallow creme onto bottom half of each cupcake; cover with top of cupcake.
Fun IdeaInsert a small paper American flag (on toothpick) into top of each decorated cupcake.
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