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CHIPS AHOY! Chocolate Cupcakes

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 time20 min
Total time1hr 21min
ServingsMakes 24 servings.
  • 1 pkg. (2-layer size) devil's food cake mix
  • 24 CHIPS AHOY! Cookies
  • 3 cups thawed frozen whipped topping
  • 1 cup miniature marshmallows
  • 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
  • Substitute
    Substitute 2 Tbsp. red, white and blue multi-colored sprinkles for the marshmallows.
  • Variation
    Omit 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 Idea
    Insert a small paper American flag (on toothpick) into top of each decorated cupcake.


Nutrition Information

Nutrition Per Serving

 % 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 A0 %DV
Vitamin C0 %DV
Calcium2 %DV
Iron4 %DV

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