CHIPS AHOY! "Cinnamon Bun" Cupcakes

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  • 30 min prep
  • 1 hr 30 min total
  • Makes 24 servings.

CHIPS AHOY! "Cinnamon Bun" Cupcakes Recipe


  • 1 pkg. (13 oz.) CHIPS AHOY! Cookies, divided
  • 1 pkg. (2-layer size) yellow cake mix
  • 2 Tbsp. brown sugar
  • 2 tsp. ground cinnamon, divided
  • 1 pkg. (8 oz.) brick cream cheese, softened
  • 1/4 cup butter, softened
  • 1-1/2 cups powdered sugar


  • Heat  oven to 350°F.
  • Place  1 cookie, top side down, in each of 24 paper-lined muffin pan cups; set aside. Chop remaining cookies.
  • Prepare  cake batter as directed on package. Blend in brown sugar and 1 tsp. cinnamon. Stir in half of the chopped cookies; spoon into prepared muffin cups. Reserve remaining chopped cookies for later use.
  • Bake  18 to 20 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove cupcakes from pans to wire racks; cool completely.
  • Meanwhile,  beat cream cheese, butter, powdered sugar and remaining cinnamon with mixer until creamy. Refrigerate until ready to use.
  • Remove  and discard paper liners from cupcakes. Place cupcakes, cookie sides up, on serving plate. Top with frosting; sprinkle with reserved cookie pieces.

Recipe Tips

NoteIf purchasing the Family Size (18.2-oz. pkg.) of CHIPS AHOY! Cookies, you will need to use 33 of those cookies - 24 cookies are used whole and the remaining 9 are to be chopped.


Nutrition Information

Makes 24 servings.

Nutrition per serving:

    • Calories 260 
    • Total fat 13 g
    • Saturated fat 5 g
    • Cholesterol 40 mg
    • Sodium 240 mg
    • Carbohydrate 34 g
    • Dietary fiber <1 g
    • Total sugars 21 g
    •     Includes added sugars 16 g
    • Protein 3 g
    • Vitamin A 6 %DV
    • Vitamin C 0 %DV
    • Vitamin D 0 %DV
    • Calcium 4 %DV
    • Iron 6 %DV
    • Potassium 2 %DV
    • n/a indicates that data is not available

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