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CHIPS AHOY! Milk 'n Cookies Cupcakes

CHIPS AHOY! Milk 'n Cookies Cupcakes

Add a special touch to a box cake mix by adding chopped chocolate chip cookies and sour cream to the batter before using to bake the cupcakes. These are the perfect treats to serve at your next birthday celebration, or after any meal. 

Prep time30 min
Total time1hr 30min
ServingsMakes 24 servings.
  • 24 CHIPS AHOY! Cookies, divided
  • 1 pkg. (2-layer size) yellow cake mix
  • ½ cup sour cream
  • 1½ cups butter, softened
  • 3 cups powdered sugar
  • 1 Tbsp. vanilla
  • 1 Tbsp. milk
  • Heat oven to 350°F.
  • Cut 12 cookies in half; reserve for later use. Coarsely chop remaining cookies.
  • Prepare cake batter as directed on package. Blend in sour cream, then stir in chopped cookies.
  • Spoon into 24 paper-lined muffin pan cups.
  • Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool 5 min. Remove cupcakes from pans to wire racks; cool completely.
  • Beat butter in large bowl with mixer until creamy. Add sugar; beat until light and fluffy. Blend in vanilla and milk. Spoon into pastry bag fitted with round decorating tip. Use to pipe frosting onto cupcakes. Insert colorful straw into top of each cupcake. Garnish with reserved halved cookies just before serving.
Recipe Tips
  • Shortcut
    Substitute 3 cups thawed frozen light whipped topping or canned ready-to-use frosting for the homemade frosting.
  • Note
    Refrigerate any leftover cupcakes up to 5 days before serving.
  • Decorating Know-How
    Colorful paper straws can be cut into 2-1/2-inch-long pieces to use to decorate these fun cupcakes.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 19g 
   Saturated fat 10g 
   Trans fat 0.5g 
Cholesterol 55mg 
Sodium 270mg 
Carbohydrate 37g 
   Dietary fiber 0g 
   Total sugars 25g 
   Added sugars 21g 
Protein 2g 
Vitamin A15 %DV
Vitamin C0 %DV
Calcium4 %DV
Iron4 %DV
Potassium0 %DV
Vitamin D0 %DV

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