CHIPS AHOY! Chocolate Cupcakes

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  • 20 min prep
  • 1 hr 21 min total
  • Makes 24 servings.


CHIPS AHOY! Chocolate Cupcakes Recipe

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

Instructions

  • Heat  oven to 350°F.
  • Place  1 cookie, top side down, in each of 24 paper-lined muffin cups.
  • Prepare  cake batter as directed on package; spoon over cookies.
  • 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.
  • 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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Nutrition Information

Makes 24 servings.

Nutrition per serving:

    • Calories 210 
    • Total fat 12 g
    • Saturated fat 4 g
    • Cholesterol 25 mg
    • Sodium 130 mg
    • Carbohydrate 25 g
    • Dietary fiber 1 g
    • Total sugars 15 g
    •     Includes added sugars n/a
    • Protein 2 g
    • Vitamin A 0 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 2 %DV
    • Iron 4 %DV
    • Potassium n/a
      • n/a indicates that data is not available

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