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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.

Prep time

20 min

Total time

1 hr 21 min

Servings

Makes 24 servings.

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    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
  • 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.

249458
Amount per serving Calories 210
% Daily Value*
Total Fat 12g
Saturated Fat 4g
Trans Fat 0g
Cholesterol 25mg
Sodium 130mg
Carbohydrate 25g
Dietary Fiber 1g
Total Sugars 15g
Protein 2g
Vitamin A 0% DV
Vitamin C 0% DV
Calcium 2% DV
Iron 4% DV

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