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CHIPS AHOY! Red Velvet Cupcakes

CHIPS AHOY! Red Velvet Cupcakes

Prep time20 min
Total time1hr 21min
ServingsMakes 24 servings.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % 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 A2 %DV
Vitamin C0 %DV
Calcium0 %DV
Iron6 %DV

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