CHIPS AHOY! Red Velvet Cupcakes
Prep time20 min
Total time1hr 21min
ServingsMakes 24 servings.
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
Preparation
- 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
- Substitute
Decorate with other edible patriotic decorations, such as red, white and blue candy stars.
181948
Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 210 |
| % Daily Value* | |
| Total fat 11g | |
| Saturated fat 3.5g | |
| Trans fat 0g | |
| Cholesterol 25mg | |
| Sodium 160mg | |
| Carbohydrate 25g | |
| Dietary fiber 1g | |
| Total sugars 14g | |
| Protein 2g | |
| Vitamin A | 2 %DV |
| Vitamin C | 0 %DV |
| Calcium | 0 %DV |
| Iron | 6 %DV |
