CHIPS AHOY! Red Velvet Cupcakes

5  Ratings
  • 20 min prep
  • 1 hr 21 min total
  • Makes 24 servings.


CHIPS AHOY! Red Velvet Cupcakes Recipe

Ingredients

  • 24 CHIPS AHOY! Cookies
  • 1 pkg. (2-layer size) red velvet cake mix
  • 2 cups thawed frozen whipped topping
  • 3 Tbsp. red, white and blue multi-colored sprinkles

Instructions

  • 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 sprinkles just before serving.

Recipe Tips

SubstituteDecorate with other edible patriotic decorations, such as red, white and blue candy stars.

181948

Nutrition Information

Makes 24 servings.

Nutrition per serving:

    • Calories 210 
    • Total fat 11 g
    • Saturated fat 3.5 g
    • Cholesterol 25 mg
    • Sodium 160 mg
    • Carbohydrate 25 g
    • Dietary fiber 1 g
    • Total sugars 14 g
    •     Includes added sugars n/a
    • Protein 2 g
    • Vitamin A 2 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 0 %DV
    • Iron 6 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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