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CHIPS AHOY! Margarita Cupcakes

CHIPS AHOY! Margarita Cupcakes

Prep time15 min
Total time1hr 15min
ServingsMakes 24 servings, 1 cupcake each.
  • 1 pkg. (13 oz.) CHIPS AHOY! Cookies, divided
  • 1 pkg. (2-layer size) white cake mix
  • 3 eggs
  • 1 cup margarita mix
  • ¼ cup oil
  • Zest and 1 Tbsp. juice from 1 lime, divided
  • 1 pkg. (8 oz.) brick cream cheese, softened
  • 2 cups powdered sugar
  • Heat oven to 350°F.
  • Place 1 cookie, top side down, in each of 24 paper-lined muffin cups; set aside. Chop remaining cookies.
  • Beat cake mix, eggs, margarita mixer, oil and 1/2 tsp. lime zest in large bowl with mixer until blended. Stir in chopped cookies. Spoon over cookies in muffin cups.
  • Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pan 10 min. Remove to wire racks; cool completely.
  • Beat cream cheese, lime juice and remaining zest in medium bowl with mixer until blended. Add sugar, 1 cup at a time, beating after each addition until well blended.
  • Remove cupcake liners. Place cupcakes, upside down, on plate. Spoon cream cheese frosting into pastry bag fitted with decorating tip; use to pipe frosting onto cupcakes.
Recipe Tips
  • Special Extra
    Garnish frosted cupcakes with additional lime zest.
  • How to Store
    Store frosted cupcakes in refrigerator.
  • Where to Find the Margarita Mixer
    Look for the liquid alcohol-free margarita mixer in the soda and mixer section of your supermarket.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 10g 
   Saturated fat 4g 
   Trans fat 0g 
Cholesterol 35mg 
Sodium 230mg 
Carbohydrate 38g 
   Dietary fiber 0g 
   Total sugars 25g 
Protein 3g 
Vitamin A2 %DV
Vitamin Co %DV
Calcium6 %DV
Iron4 %DV

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